YIELD: 48 4-oz. servings

10 lbs. beef stew meat
3 jars/cans green enchilada sauce(28 oz. each)
2-1/2 lbs. onions, diced
1/2 lb. fresh jalapeños, diced
1/2 lb. canned jalapeños, diced
1 lb. cilantro, chopped
1 tsp. cayenne pepper
2 tsps. cumin
1 tsp. Spanish paprika
1 cup lemon pepper
1/2 cup lemon juice
1/2 cup red enchilada sauce
11/2 gals. water

1. Brown and cook stew meat until tender. Add spices, onions and jalapeños while cooking.
2. After meat is done, add lemon juice, enchilada sauces and water. Let simmer 45 minutes to 1 hour.

Recipe from Rock Patterson, Manager, San Joaquin Community Hospital, Bakersfield, CA, and Custom Cuisine Corporation.