Healthy Mexican Stew Food

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MEXICAN BLACK BEAN STEW (VEGAN)



Mexican Black Bean Stew (Vegan) image

This Mexican Black Bean Stew (Vegan) is a quick and healthy vegetarian dinner - preparation takes minutes and most of the work is done in a saucepan.

Provided by Monika Dabrowski

Categories     Dinner     Side

Time 45m

Number Of Ingredients 12

11.99 ounces black beans (from a can or presoaked and then cooked,see Notes)
1x14.11oz can chopped tomatoes
2 garlic cloves (finely chopped)
1 onion (finely chopped)
½ celery stalk (finely chopped)
1 red chilli pepper (finely chopped)
1½ tablespoons sweet chilli sauce and tomato puree (each)
⅔ teaspoon paprika and coarse sea salt (each)
½ teaspoon ground cumin
⅓ teaspoon oregano, coriander and onion powders (each)
2 tablespoons olive/vegetable oil
4 tablespoons cilantro/fresh coriander (chopped, plus zest of 1 lime for serving)

Steps:

  • In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
  • Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 20 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 6 g, Sugar 3 g, Calories 153 kcal

MEXICAN STEW



Mexican Stew image

I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 17

1 pound boneless pork loin roast, cut into 3/4-inch cubes
3 teaspoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 cups water
1 tablespoon chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh cilantro

Steps:

  • In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges

MEXICAN CHICKEN STEW



Mexican chicken stew image

Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
a few coriander leaves
corn tortillas, or rice to serve

Steps:

  • Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
  • Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
  • If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.

Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium

MEXICAN BEEF STEW



Mexican Beef Stew image

This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.

Provided by Rachael Ray : Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 21

6 ancho chiles
2 cups beef stock
Vegetable or olive oil, for drizzling
4 ounces smoky good quality bacon, chopped
2 pounds beef top round, cut into bite-size chunks
Kosher salt and freshly ground black pepper
2 medium onions, finely chopped
4 large cloves garlic, finely chopped or grated
1 tablespoon ground cumin
1 tablespoon ground coriander
About 2 teaspoons unsweetened cocoa
About 1/2 teaspoon ground cinnamon
About 1/2 teaspoon ground cloves
One 12-ounce bottle Mexican-style lager beer (recommended: Negra Modelo)
One 14-ounce can whole, diced or crushed fire-roasted tomatoes
1 tablespoon honey
Juice of 1 lime
Sour cream
Fresh cilantro leaves
Warm or charred tortillas or rice
Black beans

Steps:

  • Preheat the oven to 275 degrees F.
  • Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
  • Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
  • In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
  • Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

MEXICAN CHICKEN STEW



Mexican Chicken Stew image

Provided by Dave Lieberman

Categories     main-dish

Time 40m

Yield about 6 servings

Number Of Ingredients 15

4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
  • Bring to a simmer and cook 20 minutes.
  • Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
  • Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
  • Ladle into bowls and garnish with sour cream and cilantro.

Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams

MEXICAN CHICKEN STEW



Mexican Chicken Stew image

Easy, healthy and totally delicious, this Mexican chicken stew is definitely a great choice for a tasty midweek meal. Full of veggies and with a chilli kick, it really is a deliciously warming recipe.

Provided by Corina Blum

Categories     Main Course

Time 35m

Number Of Ingredients 12

1 tbsp oil
3 cloves
1 red onion (chopped)
1 red chilli pepper (sliced)
1 red pepper (sliced)
2 cloves garlic (crushed)
450 g chicken (diced)
1 tsp cocoa or cacao
1/2 tsp cumin
400 g tin of chopped tomatotes
2 spring onions (chopped)
10 g coriander (cilantro) (chopped)

Steps:

  • Heat a little oil in a sauce pan. Add the cloves first and cook for about 30 seconds.
  • Add the onion and chilli pepper and cook until soft. Add the red pepper and crushed garlic and cook for another couple of minutes.
  • Add the chicken. Cook until it is sealed on all sides, then stir in the cocoa, cumin and tomatoes. Add a dash of water and leave to simmer for 20 minutes.
  • Just before serving, stir in the spring onion and chopped coriander. Or you can just add it all as a garnish.
  • Serve with rice or flatbreads.

Nutrition Facts : Calories 221 kcal, Carbohydrate 14 g, Protein 27 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 269 mg, Fiber 4 g, Sugar 8 g, TransFat 0.03 g, UnsaturatedFat 5 g, ServingSize 1 serving

HEARTY MEXICAN STEW



Hearty Mexican Stew image

Make and share this Hearty Mexican Stew recipe from Food.com.

Provided by Bev I Am

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean boneless pork, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons vegetable oil
2 zucchini
3 1/2 cups water
1 (16 ounce) can whole kernel corn, drained
1 cup chunky salsa
1 (1 ounce) package taco seasoning mix
2 cups uncooked quick-cooking rice
chopped fresh cilantro
lime wedge
monterey jack cheese

Steps:

  • Sauté pork cubes and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.
  • Cut zucchini in half lengthwise, and cut each half into thick slices.
  • Add zucchini, 3 1/2 cups water, corn, salsa and taco seasoning to pork and onion in Dutch oven; bring to a boil.
  • Cover, reduce heat; simmer for 5 minutes.
  • Stir in quick rice.
  • Cover, remove from heat, and let stand 5 minutes.
  • Serve with condiments of your choice.

Nutrition Facts : Calories 364.9, Fat 10.1, SaturatedFat 2.3, Cholesterol 44.6, Sodium 565.8, Carbohydrate 48.1, Fiber 3.9, Sugar 5.4, Protein 22.4

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  • Worst: Deluxe Burrito. When it comes to burritos, size matters. In restaurants, this dish often offers up several servings of rice, beans, and meat. That’s topped with scoops of high-fat cheese and sour cream.
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Calories 398 per serving


40+ BEST HEALTHY MEXICAN FOOD RECIPES - DELISH
Erika LaPresto. 4 of 45. Burrito Bowl. This bowl is so hearty, healthy, and restorative. Get the recipe from Delish. Ethan Calabrese. 5 of 45. Chicken Posole. Perfect for rainy days, sick days ...
From delish.com
Author Sienna Livermore


MEXICAN STEW RECIPE | MYRECIPES
Sauté pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork.
From myrecipes.com
Total Time 7 hrs 40 mins


HEALTHY MEXICAN STEW RECIPE – SCONESUPONATIME
Healthy Mexican Stew Recipe Posted by sconesuponatime on April 21, 2016 April 21, 2016 I’ve been on a bit of a health kick recently – eating rice cakes and doing yoga like the middle class girl I am – and tried whipping this up as a …
From sconesuponatime.wordpress.com


AUTHENTIC MEXICAN CHICKEN STEW - ALL INFORMATION ABOUT ...
Caldo De Pollo--mexican Chicken Stew/soup - Food.com tip www.food.com. add chicken, water, El Pato sauce, and 1 tsp salt. Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes. lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm! taste and add more salt and then pepper as needed. 115 People Used …
From therecipes.info


HEALTHY MEXICAN | FOOD & WINE
Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. Tim Love finds that the …
From foodandwine.com


HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK AND ...
A traditional Mexican recipe, pozole is a brothy stew made with pork loin, neck bones or ribs, hominy and rich blend of vegetables, chiles and spices. While customarily served as a celebratory dish for New Year’s Eve, Mexican Independence Day, birthdays, quinceañeras, weddings, holidays and Christmas, it also makes a wonderful, cozy dish for everyday dinners.
From foodtalkdaily.com


MEXICAN CHICKEN STEW RECIPES | SPARKRECIPES
Top mexican chicken stew recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


MEXICAN ZUCCHINI STEW - ALL INFORMATION ABOUT HEALTHY ...
Mexican stew with zucchini - CookEatShare best cookeatshare.com. Themes / Mexican stew with zucchini (0) Super Bowl Party! food them. Since Mexican food and Middle and they go very well with beer, we often choose. Fiesta (A Guide to Southwestern Tex Mex Hispanic Cooking) Tex-Mex, Spanish, Mexican, & South/Central and ingredients blended with ...
From therecipes.info


HEALTHY STEW RECIPES | EATINGWELL
Rating: 4 stars. 1. This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores--or substitute 1/2 tsp. each ground cumin and ginger and …
From eatingwell.com


HEALTHY MEXICAN RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


MEXICAN SOUPS AND STEWS RECIPES | ALLRECIPES
This Mexican pork stew can be served without the pork rinds and pigs' feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. Posole can be found in the meat section if it is available in your area. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Add red chili sauce and leave …
From allrecipes.com


20 HEALTHY VEGETARIAN STEW RECIPES - THE PICKY EATER
20 Healthy Vegetarian Stew Recipes. These chunky stews and soups are just what you need to warm you up on cold winter days. These stews are full of a variety of vegetables, beans, grains, herbs and spices. Stews don’t have to just be about meat and potatoes! You’ll also find recipes inspired by world cuisine such as Asian flavors, Indian inspired stews, Mexican …
From pickyeaterblog.com


MEXICAN STEW RECIPES | SPARKRECIPES
Top mexican stew recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


16 MEXICAN STEW IDEAS | MEXICAN FOOD RECIPES, MEXICAN STEW ...
Jan 18, 2020 - Explore sue's board "Mexican stew", followed by 370 people on Pinterest. See more ideas about mexican food recipes, mexican stew, recipes.
From pinterest.com


MEXICAN CHICKEN STEW AUTHENTIC - ALL INFORMATION ABOUT ...
Authentic mexican chicken stew recipes. * 10 tortillas cut into strips* 1/4 cup tomato paste* 6 boneless chicken breasts or thighs* 5 dry chipotle chiles* 1/2 onion, finely chopped* 1 clove garlic* enough fresh chopped parsley* 2 diced avocados* 2 lemons* 1 cup grated manchego cheese* salt and pepper* oil for frying. See more result ›› See also : Brenda Gantt Dumplings …
From therecipes.info


HEALTHY MEXICAN STEW RECIPE - WEBETUTORIAL
Healthy mexican stew is the best recipe for foodies. It will take approx 55 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make healthy mexican stew at your home.. The ingredients or substance mixture for healthy mexican stew recipe that are useful to cook such type of recipes are:
From webetutorial.com


MEXICAN STEW – HEALTHY FOODS
Healthy Foods. Vegeterian Recipes. Mexican Stew. Mexican Stew – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share. Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice …
From healthyfoodcookbook.com


WARM UP WITH SOUP | MEXICAN CHICKEN STEW, HEALTHY MEXICAN ...
Apr 3, 2012 - Add shredded chicken to store-bought canned soup for extra protein, or use it in a homemade recipe to eat throughout the week. Get spicy with this recipe for
From pinterest.ca


HEALTHY STEWS - MEXICAN CHICKEN STEW RECIPES
Healthy Stews - Mexican Chicken Stew recipes - - This kind of Delicious Mexican Chicken Stew recipes Recipe is really a new solution to suit your needs who searching for healthy food intended for you. Many people need to live healthy although hard to find appropriate food. With this Mexican Chicken Stew recipes recipe, really you can easily …
From ketorecipestoloseweightfast.blogspot.com


PANCHOS MEXICAN BUFFET COPYCAT RECIPES
PANCHOS MEXICAN BUFFET RECIPE - EASY RECIPES. Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4-quart heavy saucepan. Saute the onions and garlic in the same pan, using a little more oil if needed.
From tfrecipes.com


MEXICAN BEAN STEW RECIPES - FOOD NEWS
Recipe; Tips On How To Cook Mexican Bean Stew Recipe. by Sophie Chichi. November 23, 2020. in Food Recipes. 0. Share on Facebook Share on Twitter . Mexican bean pot. This Mexican bean recipe is a perfect side dish to serve with tacos. It is easy to make and healthy. 0 from 0 votes. print Pin. Course: Side Dish.
From foodnewsnews.com


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