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Ingredients
- 1 1/2 lb Meat, cubed (we used sirloin, pork would be good too)
- 2 x Onions diced
- 4 c. Stock
- 4 x Red potatoes, cubed
- 1 x Red bell pepper, diced
- 2 x Cloves (only 2) garlic, chopped
- 2 Tbsp. Salt
- 3 c. Roasted minced green chiles (about 5 per c., Anaheim or possibly Poblano or possibly Hatch)
- 2 Tbsp. Cilantro, minced
Directions
- This is the recipe from the cooking class I took in Santa Fe. Erica
- Brown meat. Add in onions and cook till onions brown a little. Add in stock and salt and bring to boil. Add in potatoes and cook 1-2 hrs. Add in red pepper and garlic and cook for 1/2 hour. Add in green chile and ciilantro, cook a couple more min. Optional: posole, corn, tomatoes, toasted cumin seed, chipotle, toasted coriander seed.
- Obviously this is a flexible recipe, this is how it is printed on our handout but even in class it was made with variations. I'd add in the potatoes later in the process, use lots more garlic and cilantro, and make sure I had some chiles with bite to them (lately I've gotten some pretty warm poblanos). I think it's important to keep this simple though, the main idea is an essence of green chile.
- As an aside, our instructor, who otherwise seemed to be fairly chile-savvy, said which a severe chile burn on hands or possibly mouth could result in actual blistering. I never heard of this, in fact, I thought which even though it hurt a lot no actual damage was done. What's the story
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2563g | |
| Calories 864 | |
| Calories from Fat 44 | 5% |
| Total Fat 5.13g | 6% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18804mg | 784% |
| Potassium 5384mg | 154% |
| Total Carbs 180.09g | 48% |
| Dietary Fiber 27.4g | 91% |
| Sugars 21.05g | 14% |
| Protein 33.29g | 53% |
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