 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
Anaheim chilies are the top crop in New Mexico. I roast them to use in a variety of dishes. Peppers give this down-home stew a wonderful rich flavor my family loves.Mary Spill, Tierra Amarilla, New Mexico Ingredients:
1 pound ground beef |
1 pound ground pork |
8 to 10 anaheim chilies, roasted, peeled and chopped or 3 cans (4 ounces each) chopped green chilies, drained |
4 medium potatoes, peeled and diced |
1 can (28 ounces) diced tomatoes, undrained |
2 cups water |
1 garlic clove, minced |
1 teaspoon salt, optional |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 teaspoon dried coriander |
Directions:
1. In a large kettle or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes. Yield: 10 servings.
|
|