This is the state dish of New Mexico.
Yield: 10 servings
Serve this stew straight from the pot at the table, and let guests help themselves. Serve with hot flour tortillas, butter, beer and/or iced tea. This dish is fiery hot.
If you are starting with fresh green chiles (try a mixture of long greens and poblanos), roast them at 450 degrees F until they're blackened on both sides, then pop them into a paper bag until cool. Rub off and discard the burned skin. Stem and seed them, then cut into 1/4 inch strips; set aside.
Per serving: calories: 444 (37% from protein, 28% from carbohydrate, 35% from fat); protein: 39.7g; total fat: 16.8g; saturated fat: 4.9g; cholesterol: 89mg; sodium: 1,839mg; carbohydrate: 30.8g; dietary fiber: 4.7g
Exchanges: 2 vegetable, 1 starch, 41/2 meat, 1 fat
Photo credit: jpellgen (@1179_jp) on Foter.com / CC BY-NC-ND
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