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Chili Pepper Stew

1 Hour 30 Minutes
1 Hr 30 Min Cook
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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