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Beef Green Chile Stew

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $5.45 One serving costs about $5.45

$5.45 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 fall,winter,gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:83%

Spoonacular Score: 83%

 

Beef Green Chile Stew might be just the main course you are searching for. This recipe serves 10 and costs $2.56 per serving. Watching your figure? This gluten free and dairy free recipe has 504 calories, 43g of protein, and 27g of fat per serving. This recipe from Foodista has 1 fans. Autumn will be even more special with this recipe. If you have garlic, bell pepper, cilantro, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is pretty good. Similar recipes include Green Chile Stew, Green Chile Stew, and Green Chile Stew.

Ingredients

Servings:
2.5 lb
2.5 lb boneless beef chuck roast
boneless beef chuck roast
3 tsps
3 tsps cooking oil
cooking oil
3.84 cups
3.84 cups chicken
chicken
16 cups
16 cups cilantro
cilantro
1 tsp
1 tsp cumin
cumin
0.56 cloves
0.56 cloves garlic
garlic
1 cup
1 cup onion
onion
0.5 tsps
0.5 tsps pepper
pepper
2 lb
2 lb potatoes
potatoes
0.5
0.5  diced red bell pepper
diced red bell pepper
1.5 cups
1.5 cups green roasted pork
green roasted pork
2 tsps
2 tsps salt
salt
1 tsp
1 tsp soy sauce
soy sauce
1 cup
1 cup tomatillo salsa
tomatillo salsa
2.5 lb boneless beef chuck roast
2.5 lb
boneless beef chuck roast
3 tsps cooking oil
3 tsps
cooking oil
3.84 cups chicken
3.84 cups
chicken
16 cups cilantro
16 cups
cilantro
1 tsp cumin
1 tsp
cumin
0.56 cloves garlic
0.56 cloves
garlic
1 cup onion
1 cup
onion
0.5 tsps pepper
0.5 tsps
pepper
2 lb potatoes
2 lb
potatoes
0.5  diced red bell pepper
0.5
diced red bell pepper
1.5 cups green roasted pork
1.5 cups
green roasted pork
2 tsps salt
2 tsps
salt
1 tsp soy sauce
1 tsp
soy sauce
1 cup tomatillo salsa
1 cup
tomatillo salsa

Equipment

baking sheet
baking sheet
dutch oven
dutch oven
sauce pan
sauce pan
baking sheet
baking sheet
dutch oven
dutch oven
sauce pan
sauce pan


Instructions

  1. Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches. Set aside. In same dutch oven, saute the onions until lightly golden. Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated. Add broth, potatoes, salt cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew. Add green chile, tomatillo salsa and bell pepper cook 25 more minutes. Add cilantro and serve.
  2. Top with fresh onion, fresh cilantro, dallop of sour cream & crunchy tortilla chips
  3. Steps for Salsa
  4. Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.
  5. In a sauce pan add water and cilantro, bring to boil. Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.45
Ingredient
2.5 pounds boneless beef chuck roast
3 teaspoons cooking oil
8 cups chicken
1 cup cilantro
1 teaspoon cumin
5 cloves garlic
1 cup onion
½ teaspoons pepper
2 pounds potatoes
½ diced red bell pepper
1.5 cups green roasted pork
2 teaspoons salt
1 teaspoon soy sauce
1 cup tomatillo salsa
Price
$10.81
$0.03
$2.88
$0.53
$0.13
$0.33
$0.35
$0.03
$1.21
$0.30
$36.51
$0.01
$0.04
$1.30
$54.48

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
818 Calories
106g Protein
34g Total Fat
15g Carbs
54% Health Score
Limit These
Calories
818
41%

Fat
34g
53%

  Saturated Fat
11g
74%

Carbohydrates
15g
5%

  Sugar
2g
3%

Cholesterol
318mg
106%

Sodium
955mg
42%

Get Enough Of These
Protein
106g
213%

Selenium
121µg
173%

Vitamin B6
3mg
167%

Vitamin B3
27mg
139%

Phosphorus
1064mg
106%

Vitamin B1
1mg
106%

Zinc
15mg
103%

Vitamin B12
4µg
82%

Potassium
2166mg
62%

Vitamin B2
0.88mg
52%

Iron
7mg
43%

Vitamin B5
3mg
39%

Magnesium
140mg
35%

Copper
0.68mg
34%

Manganese
0.67mg
34%

Vitamin C
21mg
26%

Fiber
2g
11%

Vitamin A
514IU
10%

Vitamin D
1µg
10%

Vitamin K
8µg
8%

Calcium
78mg
8%

Vitamin E
1mg
8%

Folate
28µg
7%

covered percent of daily need

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