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Crock Pot Chile Verde Stew (Caldillo)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)183.7034
Energy (kCal)926.5123
Carbohydrates (g)26.816
Total fats (g)5.7569
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot. | 2. I prefer to use Yukon Gold potatoes, washed and skin left on. | 3. Stir to thoroughly combine the ingredients. | 4. Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender. | 5. Add chopped cilantro, and if more heat is desired, the jalapeno peppers. | 6. Continue cooking an additional 30 minutes to 1 hour. | 7. Serve hot with tortillas of your choice. | 8. This is wonderful warmed over the next day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stew meat 2 boneless 806.9352 0.0 179.5204 4.5333
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    beef bouillon powder 2 teaspoons - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green chilies 8 roasted peeled chopped - - - -
    potato 3 diced - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    jalapeno pepper 1 -2 seeded sliced - - - -
    cilantro 1/3 cup 1.2267 0.1957 0.1136 0.0277
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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