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    You are in: Home / Recipes / Charlie's Green Chile Stew Recipe
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    Charlie's Green Chile Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    Zeldaz's Note:

    From NEW MEXICO magazine, 8/08 Charlie was Charles Elias, who ran Charlie’s Front and Back Door in Albuquerque. I love this stuff! I freeze it without the potatoes, as I dislike their change in texture when thawed, add raw cut-up potatoes to it after thawing and heat until potatoes are tender. Serves 4 generously.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/4 cup lard (or oil)
    • 1 lb lean pork, cut in 11/2 inch cubes (we use tenderloin)
    • 2 tablespoons all-purpose flour
    • 1 lb potato, cubed
    • 3 cups finely chopped tomatoes (we use Muir Glen Fire Roasted, a mix of both diced and crushed)
    • 3/4 cup roasted peeled and chopped green chili
    • 2 finely chopped garlic cloves
    • 1/4 ounce dried chile pequins or 1/4 ounce Tabasco sauce
    • 1/2 teaspoon salt (to taste)
    • 2 quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)

    Directions:

    1. 1
      Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.

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    Ratings & Reviews:

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    Nutritional Facts for Charlie's Green Chile Stew

    Serving Size: 1 (882 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.5
     
    Calories from Fat 177
    42%
    Total Fat 19.7 g
    30%
    Saturated Fat 7.3 g
    36%
    Cholesterol 79.0 mg
    26%
    Sodium 379.7 mg
    15%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 4.6 g
    18%
    Sugars 5.9 g
    23%
    Protein 28.8 g
    57%

    The following items or measurements are not included:

    dried chile pequins

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