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	* Exported from MasterCook * Esbeltez - Stew, Puerto Rican-Style Recipe By : Maria Dolores Beatriz, Latina Lite cooking Serving Size : 12 Preparation Time :0:00 Categories : Stews Beef Chicken Ethnic Main Dishes Onions Peppers Turkey Vegetables Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- coarsely chopped 1 green bell pepper -- cored and chopped 2 slices smoked lean turkey ham -- chopped 2 pounds lean beef round steak -- trimmed and cut into chunks 3 skinned chicken breasts -- cut into 4-pieces each 4 cups water 1/2 cup recaito -- directions follow 1 cup tomato sauce 4 chicken bouillon cubes 2 teaspoons fresh oregano 1 tablespoon chopped fresh cilantro 3 cups yucca -- peeled and cubed 2 cups yautia -- peeled and cubed 2 cups name -- peeled and cubed 1 cup yams -- peeled and cubed 2 cups pumpkin or squash -- peeled and cut into 2-inch pieces 2 green plantains -- peeled and cut into 2-inch pieces 2 ears corn -- cut into 1-inch slices ***RECAITO*** 1/2 yellow onion -- peeled and diced 3 mild chiles 1 green pepper -- seeded and diced 4 sprigs cilantro -- chopped OR 3 recao leaves water -- if needed Cut yucca, yautia (Malanga), name (true yams), and yams into 1-inch cubes. (confusion: Recipe calls for both names and yams.) In a large pot, heat oil over medium heat. onion until translucent. Add bell pepper, turkey ham; saute 4 minutes. Add beef and chicken; brown for 3 minutes. Add water, recaito, tomato sauce, bouillon oregano, cilantro, yucca, yautia, name and Cover, bring to boil, lower heat and simmer 1 1/2 hours. Add pumpkin, plantain and corn; simmer for 35 minutes more, until tender. Season to taste. Serves 12, each 471 calories, 22 grams fat, 614 mg. sodium Recaito: In a blender, combine 1/2 yellow onion, peeled and diced, 3 mild chiles and 1 green pepper, seeded and diced, and 4 sprigs cilantro, chopped, or 3 recao leaves. It may be necessary to add 1 or 2 tablespoons water. Blend. You may store portions of this sauce in zippered -bags. Refrigerated, it will last about 10 days, frozen, it lasts for 6 months. - From Latina Lite Recipe reprinted in the Providence Journal Food Section 9/16/98 - fwd by JPelligrino -- edited by kitpath@earthlink.net 4/99 Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : This stew from Latina Lite includes many kinds of tubers, as well as pumpkin, plantains and corn. It makes a lot, but can be reheated. Maria Dolores Beatriz, who founded the Esbeltez chain of Latino-oriented diet centers on the west coast and in Mexico, shares recipes for the home cook in Latina Lite Cooking, Low fat recipes from all over the Americas ($9.99 paperback, Warner Books). Her recipes are homey, flavorful and lower in fat than old-fashioned versions.