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Doris McGuire found other recipes for green chili stew to be too bland, so she created this version at her home in Grants Pass, Oregon. "It makes a great dinner served with corn bread sticks and a simple salad," she writes.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: 1-1/2 cups equals 385 calories, 17 g fat (4 g saturated fat), 102 mg cholesterol, 514 mg sodium, 16 g carbohydrate, 4 g fiber, 37 g protein.
Originally published as Chili Verde Stew in Cooking for 2 Spring 2005, p51
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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