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Veal Stew with Cilantro-Chile Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.