GREEN CHILE DIP NEW MEXICO RECIPES

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NEW MEXICO GREEN CHILE STEW RECIPE | ALLRECIPES



New Mexico Green Chile Stew Recipe | Allrecipes image

This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.

Provided by Staci Booth

Categories     Beef Stew

Total Time 8 hours 45 minutes

Prep Time 30 minutes

Cook Time 8 hours 15 minutes

Yield 10 cups

Number Of Ingredients 16

1 pound beef tenderloin, cubed
1 pound boneless pork loin, cubed
¼ cup masa harina
1 tablespoon olive oil
1 red onion, chopped
3 cups chopped fresh tomatoes
2 cups diced green chile peppers
2 cups low-sodium beef broth
1 tablespoon ground cumin
1 large potato, cubed
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 dash cayenne pepper
salt to taste
ground white pepper to taste

Steps:

  • Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
  • Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Nutrition Facts : Calories 294.8 calories, CarbohydrateContent 19.5 g, CholesterolContent 56.5 mg, FatContent 14.4 g, FiberContent 3.3 g, ProteinContent 22.3 g, SaturatedFatContent 5 g, SodiumContent 66.2 mg, SugarContent 5 g

BRUSCHETTA TOASTS | MCCORMICK



Bruschetta Toasts | McCormick image

Top these crisp toasted bread slices with Hummus or Mediterranean Salsa for simply delicious appetizers. Photo credit: Joanne Bruno from Eats Well with Others.

Provided by McCormick

Prep Time 5 minutes

Cook Time 8 minutes

Yield 16

Number Of Ingredients 3

1 loaf (1 pound) French bread
2 tbsps olive oil
1/2 tsp McCormick® Parsley Flakes

Steps:

  • Preheat oven to 425°F. Slice bread into 32 (1/2-inch thick) slices. Mix oil and parsley in small bowl. Brush oil mixture lightly on both sides of bread slices. Place in single layer on baking sheet.
  • Bake 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack.
  • If not using immediately, store cooled toast in airtight container.

Nutrition Facts : Calories 95 Calories

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