Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Olive Oil 9 Red Potatoes; halved
2 lb Chuck Pot Roast; trimmed and 4 Ears Corn; each cut into
-cut into 1" cubes -4 pieces
1 ts Garlic Powder 3 Carrots; peeled and cut into
2 ts Ground Cumin -1" chunks
2 lg Onions; each cut into 8 2 md Zucchini; cut into 1" pieces
-pieces 1/2 c Cilantro; coarsely chopped
5 c Beef Stock 1 ts Salt
3 c Water 1/2 ts Pepper
4 lg Cloves Garlic; minced

Heat 3 tb of the oil in a large skillet. Add meat, garlic powder and
cumin; stir-fry until meat is well browned. Remove with a slotted
spoon to an 8 quart stock pot.

Heat remaining 3 tb oil in th pan; add onion and saute until soft.
Transfer to the pot. Add remaining ingredients, bring to a boil.
Cover, reduce heat and simmer 1 hour or longer. Serve with flour
tortillas or cornbread.

Per serving: 355 calories, 22 g protein, 37 g carbohydrate, 14 g fat,
3 g saturated fat, 41 mg cholesterol, 335 mg sodium, 4 g fiber.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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