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Green Chili Stew Recipe

Recipe by: ranger1

"This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
  • 2In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
  • 3Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.
Ingredients
  • 6 servings
  • 436 cals
  • 1 1/2 pounds pork neck bones
  • 2 (7 ounce) cans diced green chiles
  • 2 pounds potatoes, cubed
  • 28 ounces chopped stewed tomatoes
  • 1 large sweet onion, cubed
  • 3 stalks celery, chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 4 cups water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    436
    22%
  • Fat:
    12
    18%
  • Carbs:
    45
    15%
  • Protein:
    38.4
    77%
  • Cholesterol:
    92
    31%

Based on a 2,000 calorie diet

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