More a savory, spicy soup than a stew, this dish is on the menu every day at Work & Class restaurant, in Denver. Chef and co-owner Dana Rodriguez grew up with this dish, a specialty of her father's, on a small farm in Mexico without electricity or running water. Through sheer grit and talent, she rose through the ranks of the Denver restaurant world, from dishwasher to chef at her own establishment. "The green chile is called 'Loca' because that's my nickname," says Rodriguez. She earned the name years ago as the newly promoted sous-chef at Rioja, one of Denver's top restaurants, where she was heckled for months by the staff--until she blew up and let some obscenities fly. From then on, she ran the kitchen in peace.
Our suggested wine pairing: Wine by Joe 2015 Pinot Blanc (Willamette Valley; $14).
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Serving Size: 1 Serving (2302g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1075 | ||
Calories from Fat: 40 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.3mg | 4 % | |
Potassium 3162.6mg | 83 % | |
Total Carbohydrate 237.8g | 70 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 220.8g | ||
Protein 45.7g | 65 % | |
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. |
Calories per serving: 1075
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