GREEN CHILI STEW FROM SANDY…(and if you read all the way down there’s another little surprise…)

pile of chilies
Photo by Ivan Torres on

Here’s another one of my Zumba lady’s recipes.  Those gals sure can cook!  Thanks Sandy!


Brown 2 lbs. cubed Pork, Chicken or Beef in oil

Add crushed garlic and 1/4 cup flour

Add remaining ingredients:

2 1/2 cups chicken broth

14 1/2 oz. can crushed tomatoes

2 large potatoes, cubed

2 lbs. roasted chopped green chilies (see label above–if you can’t find these, substitute a large can of chopped chilies

Add salt and Cilantro to taste.  Bring to a slow boil and simmer till potatoes and meat are tender, about 45 minutes.  Serve with warm tortillas or crusty bread.

And, just for fun…CAESAR SALAD DRESSING – original from Real Simple magazine

4 slices sourdough bread, but into cubes

4 Tbs. olive oil

1 Tbs. mayonnaise

1 Tbs. fresh lemon juice

1/2 tsp. dijon mustard

1/2 tsp. Worcestershire sauce

1 minced garlic clove

2 Tbs/ fresh grated parmesan cheese, plus more for shaving

1 (12 oz. ) pak Romaine hearts (3 hearts)

Heat oven to 350 degrees.  Toss bread cubes in 1 Tbs. olive oil, season with salt and fresh pepper.  Spread cubes on baking sheet and bake 10 minutes, or till golden.  Cool.  In a separate bowl, whisk together the remaining olive oil, mayo, lemon juice, mustard, Worcestershire, garlic and Parmesan till well blended.  Remove any wilted outer leaves from Romaine, arrange on plates with dressing, croutons and extra parmesan shavings.



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