This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.

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  • In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.

  • Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

Nutrition Facts

436 calories; protein 38.4g 77% DV; carbohydrates 45g 15% DV; fat 12g 19% DV; cholesterol 92mg 31% DV; sodium 1870.8mg 75% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
01/31/2004
this is a great recipe i've tried it with all my favorte meats shrimp venison fish etc. thanks wendy. Read More
(31)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/31/2004
this is a great recipe i've tried it with all my favorte meats shrimp venison fish etc. thanks wendy. Read More
(31)
Rating: 5 stars
01/03/2011
Another terrific green chili dish! I added lots of minced garlic and a can of beans to make it a little more substancial. We had it over steamed white rice. My Hatch chili supply is really dwindling;-( Read More
(20)
Rating: 5 stars
10/29/2009
Made it today for dinner tonight...great stuff! Read More
(14)
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Rating: 5 stars
04/06/2013
This is fantastic! My hubby liked it so much I had to make 2 times in a week! Read More
(1)
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