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INGREDIENTS

2 Jalapeno chiles ; seeded
2 ts Ground cumin
2 ts Ground red chile
1 lb Red-skinned potatoes ; cut
1 bn Carrots ; in 3 inch-pieces
1 c Onion ; chopped
3 c Chicken stock ; homemade OR sttore bought
1 1/2 lb Pork tenderloin
1/2 lb Anaheim green chiles
1 tb Oregano
2 ts Vegetable oil
1 tb Garlic ; minced
1 Bay leaf

Servings

INSTRUCTIONS

Cut the meat into 3-inch chunks and rub with the chile, cumin, and oregano. Heat the oil in a heavy 5-quart pot and brown the meat chunks 3 batches at a time, removing as it browns. When all the meat is ready, saute the onion until softened. Next stir in the garlic, the stock, and the bay leaf. Put all of the browned meat back into the pot. Simmer for 30 minutes. While the meat is simmering, prepare the chiles by charring and removing the skins and seeds. Chop the chiles and stir into the meat along with the chopped jalapenos. Prepare the vegetables and add them to the pot. Simmer until they are tender, 20 to 25 minutes. Serve meat and vegetables with some of the chile broth in wide soup bowls. Serve blue corn muffins or corn bread as an accompaniment. PER SERVING: 271 calories, 27 g protein, 27 g carbohydrate, 6 g fat, 74 mg cholesterol, 172 mg sodium. The cookbook author says that this recipe is her sons favorite. She says one of the reasons is: they love the chunks of browned meat, carrots, and potatoes--all identifiable foods--nothing suspicious. This is one of the most widely eaten stews in the Southwest. Recipe by: J. Higuera McMahan, "Healthy Mexican Cookbook" Posted to MC-Recipe Digest V1 #1049 by badams on Jan 28, 1998

NOTES

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Green Chile Stew-Healthy Mexican Cookbook

2  Jalapeno chiles seeded
2 ts Ground cumin 
2 ts Ground red chile 
1 lb Red-skinned potatoes cut
1 bn Carrots in 3 inch-pieces
1 c Onion chopped
3 c Chicken stock homemade OR sttore bought
1 1/2 lb Pork tenderloin 
1/2 lb Anaheim green chiles 
1 tb Oregano 
2 ts Vegetable oil 
1 tb Garlic minced
1  Bay leaf

Cut the meat into 3-inch chunks and rub with the chile, cumin, and oregano.  Heat the oil in a heavy 5-quart pot and brown the meat chunks 3 batches at  a time, removing as it browns. When all the meat is ready, saute the onion  until softened. Next stir in the garlic, the stock, and the bay leaf. Put  all of the browned meat back into the pot. Simmer for 30 minutes.    While the meat is simmering, prepare the chiles by charring and removing  the skins and seeds. Chop the chiles and stir into the meat along with the  chopped jalapenos.    Prepare the vegetables and add them to the pot. Simmer until they are  tender, 20 to 25 minutes. Serve meat and vegetables with some of the chile  broth in wide soup bowls. Serve blue corn muffins or corn bread as an  accompaniment.    PER SERVING: 271 calories, 27 g protein, 27 g carbohydrate, 6 g fat, 74 mg  cholesterol, 172 mg sodium.    The cookbook author says that this recipe is her sons favorite. She says  one of the reasons is: they love the chunks of browned meat, carrots, and  potatoes--all identifiable foods--nothing suspicious. This is one of the  most widely eaten stews in the Southwest.    Recipe by: J. Higuera McMahan, "Healthy Mexican Cookbook"    Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@sprintmail.com> on  Jan 28, 1998

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Nutrition

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Serving Size: 1 Serving (546g)
Recipe Makes: 6

Calories: 336
Calories from Fat: 77 (23%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.6g
Cholesterol 80mg		25 %
Sodium 427.3mg		15 %
Potassium 1345.7mg		35 %
Total Carbohydrate 32.3g		9 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 28.5g
Protein 32.5g		46 %
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Calories per serving: 336

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