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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a capacity pot or dutch oven, simmer the meat with the marrow bone, one quartered onion, the celery , the garlic cloves and salt until fully cooked. | 2. On a skillet in oil that's not too hot, fry the chicken breast cubes and dry chipotles until chicken starts to brown. | 3. Take the onion garlic and celery out of the stew, and pour the rendered stock over the chicken. | 4. Add the beef, tomato, chipotles and the epazote. | 5. Simmer until chicken cubes are cooked. | 6. Add the potatoes, the zucchini and the peas. | 7. Simmer until zucchini is cooked. | 8. Serve with the remaining onion, chopped, lime juice to taste, and sliced or cubed avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	1 1/2	1/2		673.5855	53.4106	30.0052	37.6255
chicken breast	1 1/2	1/2	cubed	1170.2697	0.0	141.8612	62.93600000000001
beef	1		bone	530.4012	0.0	104.5842	12.1947
tomato	3		skinned seeded chopped	84.87	18.819000000000003	4.428	0.738
onion	2		quartered	88.0	20.548000000000002	2.42	0.22
garlic clove	2			-	-	-	-
celery rib	1			-	-	-	-
potato	3		cooked	-	-	-	-
pea	1	cup	cooked	41.16	7.399	2.7439999999999998	0.196
zucchini	3			6.93	1.0263	0.8943	0.132
epazote	6			3.84	0.8928	0.0396	0.0624
lime	6			-	-	-	-
avocado	3			-	-	-	-
chipotle chile	6			-	-	-	-
salt				-	-	-	-
cooking oil	2	tablespoons		-	-	-	-

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