Lamb Stew with Chiles: Chilindron (Alex Garcia) Recipe

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Lamb Stew with Chiles: Chilindron (Alex Garcia)
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Ingredients:

Directions:

  1. Soak dried chiles in hot water for 5 minutes.
  2. In a large saucepot heat oil and brown lamb on all sides. Remove from pan. Add onions and garlic and ham and saute until soft. Add rehydrated and del pequillo chiles and deglaze with all 3 wines. Bring to a boil, and then simmer until reduced by half. Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1232.8 Kcal (5161 kJ)
Calories from fat 707.29 Kcal
% Daily Value*
Total Fat 78.59g 121%
Cholesterol 270.28mg 90%
Sodium 798.52mg 33%
Potassium 978.48mg 21%
Total Carbs 17.49g 6%
Sugars 5.05g 20%
Dietary Fiber 4.18g 17%
Protein 69.96g 140%
Vitamin C 10.3mg 17%
Vitamin A 0.1mg 3%
Iron 5.1mg 29%
Calcium 107.9mg 11%
Amount Per 100 g
Calories 184.52 Kcal (773 kJ)
Calories from fat 105.86 Kcal
% Daily Value*
Total Fat 11.76g 121%
Cholesterol 40.45mg 90%
Sodium 119.52mg 33%
Potassium 146.45mg 21%
Total Carbs 2.62g 6%
Sugars 0.76g 20%
Dietary Fiber 0.63g 17%
Protein 10.47g 140%
Vitamin C 1.5mg 17%
Iron 0.8mg 29%
Calcium 16.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.4
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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