New Mexico Green Chile & Pork Stew
This recipe is best made ahead of time, so the flavors have more time to mingle in the refrigerator. Three types of chiles, both fresh and canned, bring different kinds of heat, earthiness and sweetness to the pot. If you can get Hatch chiles, by all means use them. Pepper aficionados love them so much they travel in droves to a New Mexico festival celebrating their fall harvest. Serve with a dollop of sour cream, if desired.
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
380 calories; protein 28.1g; carbohydrates 15.9g; dietary fiber 1.8g; sugars 3g; fat 22.3g; saturated fat 7.1g; cholesterol 98.8mg; vitamin a iu 257IU; vitamin c 36.1mg; folate 14mcg; calcium 52.3mg; iron 2.4mg; magnesium 41.1mg; potassium 613.8mg; sodium 570.4mg.
Exchanges:
3 1/2 medium-fat protein, 1 fat, 1 vegetable, 1/2 starch