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Green Chile Stew

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Green Chile Stew

This Native American recipe has a kick to it because it features two types of hot peppers that surely will wake up your taste buds.

Ingredients

Servings  4  

  • 1 tablespoon canola oil OR
  • 1 tablespoon corn oil
  • 1 pound beef sirloin, round steak, or flank steak, cut into 1/2-inch cubes, all visible fat discarded
  • 1 small yellow or white onion, chopped
  • 2 medium garlic cloves, minced OR
  • 1 teaspoon jarred minced garlic
  • 2 tablespoons whole-wheat flour
  • 2 cups chopped tomatoes OR
  • 1 14.5-ounce can no-salt-added diced tomatoes
  • 6 fresh Hatch peppers, roasted, skinned, seeds and ribs discarded, and chopped OR
  • 2 3-ounce cans diced green chiles, drained
  • 1 medium fresh jalapeño or serrano pepper, seeds and ribs discarded, chopped (optional)
  • 1/2 teaspoon black pepper
  • 2 cups fat-free, low-sodium chicken broth

Directions

Tip: Click on step to mark as complete.

  1. In a large stockpot, heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 5 minutes, or until browned on all sides, stirring occasionally.
  2. Cook the onion and garlic for 2 to 3 minutes, or until the onion is soft, stirring occasionally.
  3. Stir in the flour until well blended.
  4. Stir in the tomatoes, Hatch peppers, jalapeño, black pepper, and broth.
  5. Reduce the heat to medium low. Simmer, covered, for 1 hour.

Nutrition Facts

Green Chile Stew
CaloriesCalories
217 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 217
Total Fat 6.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.5 g
Cholesterol 56 mg
Sodium 79 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 5 g
Added Sugars 0 g
Protein 27 g
 
This Native American recipe has a kick to it because it features two types of hot peppers that surely will wake up your taste buds.

Nutrition Facts

Green Chile Stew
CaloriesCalories
217 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
2g Per Serving
×
Calories 217
Total Fat 6.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.5 g
Cholesterol 56 mg
Sodium 79 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 5 g
Added Sugars 0 g
Protein 27 g

Ingredients

Servings  4  

  • 1 tablespoon canola oil OR
  • 1 tablespoon corn oil
  • 1 pound beef sirloin, round steak, or flank steak, cut into 1/2-inch cubes, all visible fat discarded
  • 1 small yellow or white onion, chopped
  • 2 medium garlic cloves, minced OR
  • 1 teaspoon jarred minced garlic
  • 2 tablespoons whole-wheat flour
  • 2 cups chopped tomatoes OR
  • 1 14.5-ounce can no-salt-added diced tomatoes
  • 6 fresh Hatch peppers, roasted, skinned, seeds and ribs discarded, and chopped OR
  • 2 3-ounce cans diced green chiles, drained
  • 1 medium fresh jalapeño or serrano pepper, seeds and ribs discarded, chopped (optional)
  • 1/2 teaspoon black pepper
  • 2 cups fat-free, low-sodium chicken broth

Directions

Tip: Click on step to mark as complete.

  1. In a large stockpot, heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 5 minutes, or until browned on all sides, stirring occasionally.
  2. Cook the onion and garlic for 2 to 3 minutes, or until the onion is soft, stirring occasionally.
  3. Stir in the flour until well blended.
  4. Stir in the tomatoes, Hatch peppers, jalapeño, black pepper, and broth.
  5. Reduce the heat to medium low. Simmer, covered, for 1 hour.
 

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