Garbanzo And Green Chile Stew Recipes

ZESTY GREEN CHILI STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chilies. , Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired.

VEGETARIAN GREEN CHILE STEW

Steps:

• Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
• Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
• Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.

GARBANZO AND GREEN CHILE STEW

Steps:

• Season the pork tenderloin pieces with salt and pepper.
• Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center.
• Remove the pork from the pan and set aside.
• Place the pan back on the burner over medium heat; add onions, celery, carrots and garlic, cook for 5 minutes.
• Add the enchilada sauce and water; bring to a simmer.
• Add the beans and the liquid, let cook for 10 minutes.
• Add the pork back to the pan and let simmer until the pork is cooked to medium.
• Serve with corn tortillas and fresh tomato salsa, if desired.