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Chile Verde

INGREDIENTS:80 lbs.stew meat
15 lbs.potatoes, peeled
10 lbs.long green chiles, dicedinto 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 gallonswater
5 lbs.tomato sauceDIRECTIONS: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, diced chiles and jalapenos.

4. Add tomato sauce. Simmer stew until potatoes are tender.

5.Reduce heat to about 140°F and simmer for about 10 minutes.

Note: For extra flavor, add 2½ lbs. fresh diced onions and 2 ½ lbs. tomatoes. SERVINGS:180 servingsFrom:Joe Martinez, director of foodservice, Thomason Hospital, El Paso, TX.

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