Green Chile Stew

1. Remove all visible signs of fat from beef.

2. In large pot, brown meat, oion, pepper and garlic in oil.

3. Add remaining ingredients and bring mixture to a boil.

4. Reduce heat, cover and simmer for 1-1/2 hours.

5. Serve with warmed flour tortillas.

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Nutrient	Quantity
Total fats	119.6822 g
Protein	183.4695 g
Carbohydrates	95.8883 g
Energy	2159.0861 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.239 g
Water	2292.0088 g
Aspartic acid	17.0611 g
Calcium, Ca	450.1762 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0272 g
Lutein + zeaxanthin	989.44 g
Fiber, total dietary	30.6776 g
Carotene, beta	32749.7331 g
Niacin	45.3855 mg
Hydroxyproline	1.1877 g
Vitamin A, RAE	3337.3635 g
Arginine	12.0926 g
Riboflavin	1.7302 mg
Tocopherol, beta	0.0384 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2085 g
Fatty acids, total saturated 20:1	0.2448 g
Glutamic acid	30.6513 g
Sodium, Na	2800.3551 mg
Fatty acids, total saturated 16:1 undifferentiated	3.1384 g
Total lipid (fat)	119.6822 g
Manganese, Mn	1.1161 mg
Fructose	4.176 g
Proline	7.4763 g
Fatty acids, total saturated 16:0	25.7553 g
Fatty acids, total saturated 8:0	0.4488 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.672 g
Sucrose	15.3696 g
Choline, total	642.5222 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4805 g
Fatty acids, total polyunsaturated 18:1 t	6.2379 g
Sugars, total	47.7622 g
Serine	7.0498 g
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	17.2367 g
Fatty acids, total saturated 20:4 undifferentiated	0.3627 g
Vitamin B-6	4.5798 mg
Selenium, Se	189.4543 g
Ash	20.2876 g
Vitamin D	36.2667 IU
Fatty acids, total saturated 18:1 undifferentiated	49.8411 g
Pantothenic acid	8.2781 mg
Phenylalanine	7.0072 g
Copper, Cu	1.0644 mg
Betaine	231.0832 mg
Thiamin	1.1012 mg
Retinol	36.2667 g
Methionine	5.0608 g
Iron, Fe	23.5717 mg
Carbohydrate, by difference	95.8883 g
Phosphorus, P	1985.2561 mg
Folate, total	229.908 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	3.84 g
Alanine	10.52 g
Cholesterol	625.6014 mg
Valine	8.2848 g
Fatty acids, total saturated 18:2 undifferentiated	5.2355 g
Glycine	8.271 g
Carotene, alpha	13562.1748 g
Glucose (dextrose)	5.4176 g
Fatty acids, total saturated 14:0	5.2965 g
Zinc, Zn	69.6891 mg
Isoleucine	7.8268 g
Fatty acids, total saturated 12:0	6.392 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	2.1851 g
Fatty acids, total polyunsaturated	5.8945 g
Fatty acids, total saturated 14:1	0.5803 g
Fatty acids, total polyunsaturated 17:1	0.8523 g
Leucine	14.5931 g
Tocotrienol, alpha	0.1024 mg
Vitamin A, IU	66179.7806 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	229.908 g
Tryptophan	2.0651 g
Vitamin C, total ascorbic acid	188.3608 mg
Phytosterols	36.92 mg
Fatty acids, total polyunsaturated 16:1 c	3.128 g
Fatty acids, total polyunsaturated 18:1 c	41.8881 g
Fatty acids, total saturated 20:0	0.0816 g
Fatty acids, total saturated 6:0	0.0272 g
Starch	5.4912 g
Tyrosine	6.2581 g
Vitamin B-12	24.7521 g
Vitamin K (phylloquinone)	95.5436 g
Fatty acids, total saturated	57.122 g
Histidine	5.8745 g
Fatty acids, total monounsaturated	54.6519 g
Threonine	8.5364 g
Folate, food	229.908 g
Fatty acids, total polyunsaturated 17:0	1.3056 g
Vitamin D (D2 + D3)	0.9067 g
Fatty acids, total polyunsaturated 24:0	0.0816 g
Vitamin D3 (cholecalciferol)	0.9067 g
Vitamin E (alpha-tocopherol)	5.8328 mg
Fatty acids, total trans	6.2379 g
Fatty acids, total trans-monoenoic	6.2379 g
Magnesium, Mg	276.3736 mg
Lysine	15.8182 g
Potassium, K	5180.1349 mg
Cystine	2.2102 g
Fluoride, F	14.048 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	3	157.44	36.7872	0.9216
Onion	1	64	14.944	0.16
Potato	3	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
Green Chilies	1 can	97.1514	24	0
Water	2 cups	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
Garlic Clove	1	0	0	0
Flour Tortilla	0	0	0	0
green bell pepper	1	29.19	6.394	0.3753
salt pepper	0	0	0	0
pinto bean	1 can	0	0	0
chuck roast	2 lb	1632.0037	0	104.0856
green chili sauce	2 cups	0	0	0