Green Chile Stew
This Native American recipe has a kick to it because it features two types of hot peppers that will be sure to wake up your taste buds.
- 1 Tbsp. corn or canola oil
- 1 lb.beef sirloin, beef round or flank steak (whatever is on sale), cut into 1/2-inch cubes, all visible fat discarded
- 1 small onion (yellow or white)
- 2 clove minced, fresh garlic OR
- 2 tsp. jarred, minced garlic
- 2 Tbsp. whole-wheat flour
- 2 cups fresh tomatoes (chopped) OR
- 14.5 oz. canned, no-salt-added, chopped tomatoes
- 6 Hatch chilies (roasted, skinned) OR
- 2-3 oz. no-salt-added, canned green chiles
- 1 jalapeño or Serrano pepper (skip this if you don't like spicy food), chopped, (optional)
- 1/2 tsp. black pepper
- 2 cup low-sodium, fat-free chicken broth
Tip: Click on step to mark as complete.
- 1 In a stew pot, heat oil over medium-high heat and add beef. Stir occasionally, until browned – about 5 minutes.
- 2 Stir in onion and garlic, cooking 2-3 minutes until onions begin to be translucent.
- 3 Add flour, stirring until well mixed.
- 4 Add all remaining ingredients and stir well.
- 5 Reduce heat to medium-low, cover and simmer for 1 hour.
Copyright © 2018 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
|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|
|Total Carbohydrate||11 g|
|Dietary Fiber||2 g|
|Added Sugars||0 g|
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