MEXICAN CHICKEN STEW
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield about 6 servings
Number Of Ingredients 15
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 BEEF STEW
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
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 BEEF STEW
Instead of chuck roast, you can also use eye of round for this recipe. You can also serve it with noodles, rice or flour tortillas if you like. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker., Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.
Nutrition Facts : Calories 467 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 694mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 7g fiber), Protein 41g protein.
MEXICAN STEW
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
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
MORE OR LESS MEXICAN HARVEST STEW
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put the sausage in a large nonreactive saucepan or small kettle over low heat and cook until a bit of fat is released. Raise the heat slightly and cook, stirring, until the sausage is browned and most of the fat is rendered. Remove and reserve the sausage; pour off all but a thin film of the fat.
- Add the onion and cook, stirring often, until it is golden brown. Stir in the beans and beer, lower the heat, and simmer for 20 minutes or until the beans are almost tender.
- Stir in the jalapenos and tomatillos, turn up the heat to medium, and cook, stirring often, until the liquid just peeks through the vegetables. Add the corn, sweet peppers, 1/2 cup of the cream, oregano, cumin, cloves, and reserved cooked sausage. Stir well, lower the heat to simmer, cover the panand let everything get acquainted for about 20 minutes.
- Uncover the pan, add the remaining cream, the coriander and the garlic. Simmer just long enough to take the raw edge off the garlic, then add salt and serve at once, topped with the shredded lettuce.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 773 milligrams, Sugar 10 grams, TransFat 0 grams
HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat bacon grease in a large pot over medium heat.
- Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
PIG IN THE ORCHARD HARVEST STEW
Make and share this Pig in the Orchard Harvest Stew recipe from Food.com.
Provided by Clean Plate Club
Categories Stew
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel and cut up potatoes into 8 pieces.
- Peel, core and chop apple.
- Peel and cut up the squash, carrots and parsnip into 3/4 " chunks.
- Place all of the above into slow cooker.
- Cube boneless pork (@ 3/4 inch chunks).
- Combine 3 tbls flour, salt ,and pepper.
- Toss with meat.
- Peel and slice onions.
- Heat up a skillet or saute pan.
- Fry bacon on med heat until almost crispy.
- Remove bacon strips and set aside.
- Sear seasoned pork in the bacon fat on medium high heat until lightly browned.
- Transfer pork to slow cooker (on top of vegetables).
- Lower heat in skillet to medium.
- Saute onions and garlic in pan drippings until translucent.
- Add them to the slow cooker.
- Combine apple cider, broth, vermouth and vinegar & pour over meat.
- Cover, cook on low for 8-9 hours.
- Turn cooker to high.
- Blend 1/4 cup flour and 1/2 cup cold water, blend well.
- Scoop out pork and vegetables.
- Stir flour and water slurry into liquid in crockpot.
- Cover, cook 15 minutes or until thickened.
- Season to taste.
- Pour over meat and vegetables.
- Crumble in bacon.
- Serve hot with bread or rolls.
Nutrition Facts : Calories 591.5, Fat 8.7, SaturatedFat 2.8, Cholesterol 79.2, Sodium 904.7, Carbohydrate 93.4, Fiber 13.3, Sugar 17.7, Protein 34.4
THREE SISTERS HARVEST STEW
This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.
Provided by Kitsune
Categories Stew
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large stew pot, heat the olive oil.
- Add the onion and stir to coat with oil.
- Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
- Simmer until squash is tender, then add chopped parsley and stir.
- Serve hot.
- I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
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- Menudo. The origins of Menudo are difficult to trace back to a specific region of the country. However, as it stands, it is one of the most popular Mexican soups around.
- Pozole. Pozole is a soup that is on the thin side. Its rich tastes are derived from chilly and pork. What’s interesting about this soup is that due in part to its controversial origins, it is open to interpretation.
- Chicken Tinga. The first stew on the list comes via a dish called chicken tinga. This dish capitalizes on smoky flavors to bring the stew to life. Chicken and chipotle peppers are the two main components of chicken tinga.
- Chicken Tortilla Soup. The most remarkable aspect of traveling and discovering new culinary cultures is attempting to replicate them at home. The chicken tortilla soup is one of the simplest and most satisfying dishes to recreate at home.
- Caldo de Res. Caldo de res is the perfect hearty dish on cold winter nights to get you feeling warm again. Although cold winter nights are rare in Mexico, there’s no reason not to try this dish out in your own climate.
- Caldo de Siete Mares. Finally, we have a soup that features a primary ingredient other than meat or vegetables. Seafood is the main attraction of the Caldo de Siete Mares.
- Mole de Olla. Mole de olla is meant to be served piping hot. Thus one would expect it to be eaten on cold days. However, locals in the southern and central Mexican regions choose to eat this particular soup on scorching days.
- Birria. Nowadays, when birria is made, beef is used as the main ingredient. When the dish originated in Mexico, a lamb was used as the main focus of the dish.
- Lime Soup. Lime soup is undoubtedly the least complex soup on this list. Despite the ease with which you can make the soup, it reigns supreme in the freshness of flavor.
- Caldo de Pollo. Caldo de Pollo is a healthy and nutritious Mexican soup made with chicken and vegetables. It’s chunkier than the regular version of chicken soup since the veggies are in heartier cuts.
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