Chile Verde

YIELD: 180 servings

80 lbs. stew meat
15 lbs. potatoes, peeled
10 lbs. long green chiles, diced into small strips
4 oz. pepper
4 oz. garlic powder
8-10 oz . salt
8 oz. cumin
1- 2 lbs. roasted jalapenos, peeled, to taste
15 gallons water
5 lbs. tomato sauce

1. Cook beef in tilting skillet at 360°F.

2. Add salt, cumin, garlic powder, pepper and water.

3. Once meat starts to brown, add potatoes

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