TRADITIONAL CHILEAN STEW
Hearty with red potatoes, butternut squash and cubes of tender beef, this Healthy Living stew is Chilean cooking at its best.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Bring potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.
- Meanwhile, cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.
- Add to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.
Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g
AUTHENTIC NEW MEXICO GREEN CHILE STEW
i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!
Provided by catalinacrawler
Categories Low Cholesterol
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
- Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
- While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
- add jalepeno, broth, half a can of beer, spices.bring to a simmer.
- let simmer for 1 hour.
- Peel skin from chiles, chop and add to the pot (including the seeds).
- Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
- Simmer until potatoes are done.
- melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.
CHARQUICAN - CHILEAN BEEF STEW
Steps:
- Toss the cubes of beef with the flour and season with salt and pepper.
- Melt the 2 tablespoons of butter in a heavy skillet over medium-high heat. Sauté the cubes of beef until browned.
- Add the beef stock to the skillet and bring to a simmer over low heat.
- Chop the beef jerky into small pieces and add to the beef stock and beef cubes. Simmer gently for about 5 minutes.
- Transfer beef and beef stock to a large stockpot or slow cooker .
- Do not clean skillet. Add 2 tablespoons vegetable oil, the chopped onion and garlic, and the aji chile pepper paste to the skillet. Sauté until the onion and garlic are soft and fragrant.
- Add the chopped squash, carrots, and potatoes and sauté for 2-3 minutes.
- Add sautéed vegetables to the stockpot or crockpot with the beef. Simmer over low heat until beef and beef jerky are tender, about an hour and a half on the stove or about 6 hours in the crockpot. If simmering the stew on the stove, you may need to add more liquid (beef stock or water) from time to time, but stew should finish up very thick, without much broth.
- Add the lima beans and corn and simmer for 10-15 minutes more.
- Season with salt and pepper to taste, and serve over rice.
Nutrition Facts : Calories 521 kcal, Carbohydrate 49 g, Cholesterol 93 mg, Fiber 7 g, Protein 36 g, SaturatedFat 7 g, Sodium 606 mg, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 12 g
CHILEAN CHICKEN STEW
This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
- Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
- Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.
PUEBLO GREEN CHILE STEW
Make and share this Pueblo Green Chile Stew recipe from Food.com.
Provided by Barb G.
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- lightly coat pork cubes with flour.
- Melt butter in a large heavy skillet or saucepan.
- Add pork cubes a few at a time, stirring to brown well.
- Push to side of pot.
- Add onion and garlic, cook until onion is soft.
- Stir in browned meat.
- Add tomatoes, then salt, oregano and cumin.
- Cover and simmer 1 hour, stirring occasionally and adding water as needed.
- Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
- Taste and adjust seasonings.
POROTOS GRANADOS (CHILEAN BEAN STEW)
This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.
Provided by Stefanie N
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
- Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g
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