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Soups and Stews | |
| Perl onions 3 rough chopped (or small white onion diced) 2 Jalapeno sliced 2 Poblano Diced 2 Hatch/Anaheim pepper diced Garlic chopped 4-6 cloves 1 red/yellow and green pepper chopped 1 1/2 cups Cajun trinity (parsley, onion, celery chopped) Carrots rough chopped (1/2 cup or so) Chorizo grilled 6 links and removed from casing Left over barbeque (brisk, pork, chicken are all good). rough chop (2- cups) cubed potatoes 2 Cans diced green chiles 1 can Rotel tomatoes (pick your favorite() 1 Can Black Beans 1 Can Black Eyed Peas 1 Jar salsa (your favorite) If you have any left over baked beans, add them as well chicken stock 2 Grilled corn cut cob (or a can) other frozen vegetables(lima beans, green beans, etc.) beef stock Seasoning Cumin TBSP) fire roasted can of tomatos a few chipotle chiles chopped mexican Oregano TBSP chipotle seasoning (or whatever else you like) | |
| Fill cast iron pot with 1/3 water add everyone up to the carrots. Bring to a simmer and then add the chorizo. Add the meat and cook for about 1 hours. Add the remaining potatoes-chicken stock and cook about 2-2/12hours . Add the veggies and some beef stock. Cook 2-3 hours and season as you like. Add the seasoning to taste. Continue to simmer. The entire cook should be about 12 hours, add additional beef stock as needed. This should be really thck your spoon should be able to stand up in it. You can add salt/pepper as needed, serve topped with cilantro, sour cream and cheese. | |
| This is a great use of left over BBQ (ribs, pork, brisket, chicken, ...) Basically its up to you what you add, this needs to cook a long time, its kind of a kitchen synch recipe. Creates a rib sticking stew that will warm you up. Cook and then freeze the leftovers for a fall/winter night. | |
Excellent | |
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