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Guillermo’s Mexican Stew
Submitted by Holly Z.
1 pkg. of (4) boneless/skinless chicken breasts, boiled and cubed
1 lb. lean ground beef
1 pkg. chorizo sausage
1 onion, diced
1 red baby bell pepper, seeded and diced
1 yellow baby bell pepper, seeded and diced
1 jalapeno, seeded and diced (optional)
1-2 cloves garlic, diced (optional)
1 pkg. dry onion soup mix
2 C. chicken broth
1 can garlic and onion diced tomatoes
1-2 cans black beans, drained
1-2 cans corn, drained
Slurry (1 part flour to 4 parts water - as needed for thickening)
½ glass of white wine (optional)
1-1/2 t. Mexican seasoning (to taste)
Cayenne pepper (to taste)
Note that this recipe doesn’t require any added salt, but salt to taste if desired
In large stock pot, add olive oil and brown beef and sausage, and sauté onion, peppers, and garlic. Add everything else (starting with liquid) except for slurry and chicken. Simmer for about an hour, adding slurry to thicken halfway through cooking time, and adding chicken towards the end. Feeds a crowd and tastes better the second day!
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