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Name: Franks Nuclear Powered Green Chile Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 4 cn Large white beans; 4 cn Rotel Diced tomatos and; 6 Fresh habanero, pureed; 6 Fresh jalapenos, pureed; 1 cn Beer; 3 cn Chicken Stock; Some cumin; 1 cn Cream of celery soup; 6 lg Green anaheim chiles,; 1 ds Garlic powder; 1 Bag of frozen corn; Some cilantro; 3 lb Pork roast, cut into small; 4 Habaneros, pureed with a; 15 lg Green anaheim chiles,

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INGREDIENTS

4 cn Large white beans
4 cn Rotel Diced tomatos and
6 Fresh habanero, pureed
6 Fresh jalapenos, pureed
1 cn Beer
REMAINDER
3 cn Chicken Stock
Some cumin
1 cn Cream of celery soup
6 lg Green anaheim chiles,
1 ds Garlic powder
1 Bag of frozen corn
Some cilantro
3 lb Pork roast, cut into small
4 Habaneros, pureed with a
15 lg Green anaheim chiles,

Servings

INSTRUCTIONS

*** All amounts are approximate *** Mix beer, habaneros, and garlic. Add Pork and marinate for at least 6 hours. Brown the pork in a little olive oil. Saute 4-6 onions in the same pan after browning the pork. Mix pork, onions, and the remainder in a large pot. Cook for at least 4 hours. Add water as needed to create the desired amount of liquid in the stew. If the liquid is too thin because of the water added, it can be thickened. I use Tortilla Masa (finely ground cornmeal), but flour or cornstarch should also work. If you want the "non-nuclear" version, you can try omitting the habaneros. Posted to CHILE-HEADS DIGEST V3 #195 From: feak@logicon.com (Frank E. Eak) Date: Mon, 23 Dec 1996 11:14:41 -0800

NOTES

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Franks Nuclear Powered Green Chile Stew

4 cn Large white beans
4 cn Rotel Diced tomatos and
6 Fresh habanero, pureed
6 Fresh jalapenos, pureed
1 cn Beer
 REMAINDER
3 cn Chicken Stock
 Some cumin
1 cn Cream of celery soup
6 lg Green anaheim chiles,
1 ds Garlic powder
1 Bag of frozen corn
 Some cilantro
3 lb Pork roast, cut into small
4 Habaneros, pureed with a
15 lg Green anaheim chiles,

*** All amounts are approximate ***    Mix beer, habaneros, and garlic. Add Pork and marinate for at least 6  hours. Brown the pork in a little olive oil. Saute 4-6 onions in the same  pan after browning the pork. Mix pork, onions, and the remainder in a large  pot. Cook for at least 4 hours.    Add water as needed to create the desired amount of liquid in the stew. If  the liquid is too thin because of the water added, it can be thickened. I  use Tortilla Masa (finely ground cornmeal), but flour or cornstarch should  also work.    If you want the "non-nuclear" version, you can try omitting the habaneros.    Posted to CHILE-HEADS DIGEST V3 #195    From: feak@logicon.com (Frank E. Eak)    Date: Mon, 23 Dec 1996 11:14:41 -0800

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Nutrition

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Serving Size: 1 Serving (2027g)
Recipe Makes: 1 Servings

Calories: 391
Calories from Fat: 123 (31%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 6.1g
Cholesterol 33.6mg		10 %
Sodium 2104.9mg		73 %
Potassium 456.7mg		12 %
Total Carbohydrate 38.2g		11 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 35.8g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 391

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