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Green Chili Stew

Source of Recipe

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Green Chili Stew

Tasteofhome.com
Exchanges
Yield: 10 servings (1-cup)
Prep: 10 min. Cook: 50 min

Anaheim chilies are the top crop in New Mexico. I roast them to use in a variety of dishes. Peppers give this down-home stew a wonderful rich flavor my family loves.—Mary Spill, Tierra Amarilla, New Mexico

Ingredients:
1 pound ground chuck
1 pound ground pork
8 to 10 Anaheim chilies, roasted, peeled and chopped or 3 cans (4 ounces each) chopped green chilies, drained
4 medium potatoes, peeled and diced
1 can (28 ounces) diced low-sodium tomatoes, undrained
2 cups water
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon dried coriander


Directions:
In a large kettle or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Exchanges: One cup equals 2-1/2 meat, 1 vegetable, 1/2 starch; ++++ Also, 247 calories, 58 mg sodium, 63 mg cholesterol, 16 gm carbohydrate, 20 gm protein, 12 gm fat.