*  Exported from  MasterCook II  *
 
                      Don Fernando’s Green Chile Stew
 
 Recipe By     : Tony Lima <tony.lima@TOADHALL.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Dried White Beans
      1/2  Lb            Lean Ground Turkey Or Beef -- (see note)
      1/2  Lb            Bonless Sirloin, Cubed -- (see note)
    4      Cups          Chicken Broth
      1/2  Cup           Mexican Beer (Not Dark) -- (we use Corona)
       2      Lbs	   Poblano Peppers, Roasted, Peeled And Chopp -- * see
   note
    1                    Tomato -- chopped
    1      Medium        Onion -- chopped
    1      Clove         Garlic -- minced
      1/2  Cup           Fresh Cilantro -- chopped
    2 1/2  Tsp           Tabasco
    1 1/2  Tsp           Oregano
    2 1/2  Tsp           Cumin
      1/8  Cup           Parsley -- chopped
    1      Tsp           Salt
    1      Tsp           Pepper
 
 * (we use half this amount and seed the chiles)
 
 1. Soak and cook beans until tender.
 2. In a soup pot, saute ground meat and sirloin until done.
   Remove.  (We saute in a little olive oil)
 3. Add onions, garlic and cilantro to pot and saute for 3-5
   minutes or until onions are softened.
 4. Add chicken broth, beer, poblano peppers and tomato. Bring to
   a boil and reduce to a simmer.
 5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and
   pepper. Stir well.
 6. Simmer for 2 hours, stirring occasionally.
 
 Note: you could eliminate the meat by using TVP® for the ground
   and doubling the amount of beans. I have not tried this
   though.
 -- Sharon Badian, AT&T Bell Labs - Denver (seb1@dr.att.com)
 
 Tony’s notes: Fresh poblano peppers are essential to
 this recipe. We've found they tend to be rather mild in mid-
 summer, with the hotness increasing as they move into the end of
 the growing season. Adjust the number of peppers to your taste
 and the hotness of the particular chiles you use. Incidentally,
 although it’s heresy to say it, this is a pretty low-fat recipe.
 
 Enjoy
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : O.K., folks, try the following recipe, then come back and tell
 me it’s not chili.  The only rule is you have to cook up a
 batch and try it first. - Tony (tony.lima@toadhall.com)
 
 New Mexico Green Chile Stew
 Sharon Badian, AT&T Bell Labs
 Posted by Tony Lima (tony.lima@toadhall.com)
 (with modifications and notes added)
 
 There was a request for New Mexican recipes. Here’s one adapted
 from a recipe in *Taos Recipes*, a collection of recipes from
 restaurants in Taos, New Mexico.
 
 Don Fernando’s Green Chile Stew (serves 6)
 
 (with extensive modifications by S. Badian
 
 
 TVP is a registered trademark of Archer-Daniels-Midland Company.