Veal Stew with Cilantro-Chile Sauce



4 servings (serving size: 1 cup stew, 1 tablespoon green onions, and 1 1/2 teaspoons minced cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 323
Caloriesfromfat 16 %
Fat 5.6 g
Satfat 1.3 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 52.1 g
Carbohydrate 14.8 g
Fiber 2.3 g
Cholesterol 177 mg
Iron 4 mg
Sodium 544 mg
Calcium 67 mg


1 (2-pound) boneless veal leg roast
3 1/2 cups low-salt chicken broth
1 cup sliced carrot
3/4 cup sliced celery
1/2 cup thinly sliced green onions
1/3 cup thinly sliced seeded jalapeño pepper
1/3 cup fresh cilantro leaves
6 garlic cloves
1 bay leaf
1/2 cup orange juice
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro


Preheat oven to 325°.

Trim fat from roast. Combine roast, broth, and next 7 ingredients (broth through bay leaf) in a large Dutch oven; bring to a boil. Remove from heat; cover and bake at 325° for 1 hour and 15 minutes or until roast is tender. Remove roast from pan, reserving cooking liquid and vegetables. Let roast stand 10 minutes. Separate roast into bite-size pieces, and shred with 2 forks; set aside.

Remove bay leaf from cooking liquid, and discard. Place cooking liquid and vegetables in a blender, and process until smooth. Return purée to pan. Add fruit juices; bring to a boil, and cook 18 minutes or until reduced to 2 cups. Return shredded roast to pan; stir in salt. Cook over medium heat until thoroughly heated. Ladle stew into individual bowls, and top with 1/4 cup green onions and minced cilantro. Serve with flour tortillas.

Jan Weimer,

Cooking Light

May 1996
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