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Beef Chile Verde 2004

Food Management Staff

January 1, 2004

1 Min Read
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FM Staff

YIELD: 48 4-oz. servings

10 lbs. beef stew meat
3 jars/cans green enchilada sauce(28 oz. each)
2-1/2 lbs. onions, diced
1/2 lb. fresh jalapeños, diced
1/2 lb. canned jalapeños, diced
1 lb. cilantro, chopped
1 tsp. cayenne pepper
2 tsps. cumin
1 tsp. Spanish paprika
1 cup lemon pepper
1/2 cup lemon juice
1/2 cup red enchilada sauce
11/2 gals. water

  1. Brown and cook stew meat until tender. Add spices, onions and jalapeños while cooking.

  2. After meat is done, add lemon juice, enchilada sauces and water. Let simmer 45 minutes to 1 hour.

Recipe from Rock Patterson, Manager, San Joaquin Community Hospital, Bakersfield, CA, and Custom Cuisine Corporation.

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About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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