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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the meat by your method of choice (pressure cooker,braising on stove top or crockpot) with 4 cups water,1/4 of the onion (chop the rest and reserve for next steps), 2 whole peeled garlic cloves and salt. | 2. Cook until meat is tender. | 3. Take the meat out of cooking pot and sieve the stock, reserving 2 cups. | 4. Cook the rest of the ingredients, except cornstarch, over medium heat until it boils. | 5. Dissolve cornstarch in 1/4 water, add to previous ingredients and stir until it mixes in. | 6. Add the meat, season with salt and pepper, cover the pot, and simmer for 10 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	2	lb		806.9352	0.0	179.5204	4.5333
water	4	cups		0.0	0.0	0.0	0.0
onion	1			44.0	10.274000000000001	1.21	0.11
garlic	4	cloves		17.88	3.9672	0.7632	0.06
stew meat stock	2	cups		806.9352	0.0	179.5204	4.5333
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
poblano pepper	2		peeled deviened	806.9352	0.0	179.5204	4.5333
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
salt pepper				806.9352	0.0	179.5204	4.5333

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