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Chili Pepper Stew

Chili Pepper Stew

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 pounds cut up pork, chicken, or beef
Oil
3 heaping tablespoons flour
1 tablespoon fresh chopped garlic
2 1/2 cups chicken bouillon
1 (14 1/2-ounce) can crushed tomatoes
2 large potatoes, diced
1 (2 pound) package thawed Chile Products of New Mexico Green Chile with or without the juice
Salt
1 teaspoon kitchen bouquet
Shredded cheese, optional
Warm tortillas or crusty bread, optional
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Let's Make It
1
Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste.
2
Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste.
3
Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.
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