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Nutrition Facts
Serving Size 1 (637g) Recipe makes 4 servings The following items or measurements are not included below: meat stock
Calories 654
Calories from Fat 401		(61%)
Amount Per Serving		%DV
	Total Fat 44.6g	68%
	Saturated Fat 17.8g	89%
	Monounsaturated Fat 19.0g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 140mg		5%
Potassium 1200mg		34%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 3.2g	12%
	Sugars 8.0g
Protein 43.8g		87%
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Tangy Stew Meat Dish

Recipe #80967 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mexi-Rosie
Jan 13, 2004

Another everyday Mexican food dish. On the tangy side because of orange juice and vinegar. Cooking time (45 minutes) if cooked in pressure cooker, more if by another method.

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs stew meat
4 cups water (1 liter)
1 medium onion
4 cloves garlic
2 cups stew meat stock
2 tomatoes, chopped
2 poblano peppers, peeled and deviened,in strips
1 cup orange juice
1/2 teaspoon thyme
1/4 teaspoon oregano
2 tablespoons vinegar, of your choice
2 teaspoons cornstarch
salt and pepper

Directions

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.