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Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship! Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there. -Patti Henson, Linden, Texas
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Nutrition Facts: 1 serving (1 cup) equals 251 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 565 mg sodium, 18 g carbohydrate, 4 g fiber, 27 g protein.
Santa Fe Stew published in Country Woman May/June 1992, p31
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Reviewed on Jan. 07, 2009 by badkitty
I also let it cook longer , more like 2-1/2hrs and the meat was so tender and it thickened up nicely.
Terrific! I made a few changes.....I added a teaspoon of oregano and a bay leaf in with the spices, added 5 cloves of minced garlic, replaced the water with beer. I used beef stew meat instead of the roast. I didn't add the pinto beans until the last 45 minutes along with a couple peeled and diced potatoes.Also added in some chopped fresh cilantro at the end. Served with shredded Monterey Jack/cheddar blend,sour cream and warmed flour tortillas on the side-everyone's bowl was clean,barely any leftover!
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