New Mexico Green Chile Stew

Recipe Ingredients

1 cup	160g / 5.6oz	Dried white beans
1/2 lb	227g / 8oz	Lean ground turkey or beef - (see note)
1/2 lb	227g / 8oz	Boneless sirloin - cubed
4 cups	948ml	Chicken broth
1/2 cup	118ml	Mexican beer - (we use corona)
2 lbs	908g / 32oz	Poblano peppers - roasted, peeled and
1		Tomato - chopped
1		Onion - chopped (medium)
1		Garlic - minced
1/2 cup	8g / 0.3oz	Fresh cilantro - chopped
2 1/2 teaspoons	12ml	Tabasco
1 1/2 teaspoons	7.5ml	Oregano
2 1/2 teaspoons	12ml	Cumin
1/8 cup	18g / 0.6oz	Parsley - chopped
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pepper

Recipe Instructions

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.

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.

Source:
LaVerne Harris, aka Nevada Annie, Winner 1978

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