A Little Spicy Mexican Stew

Stir up something warm and satisfying with A little spicy Mexican stew.

Make it with beef or pork.

( Use shoulder or boneless ribs; a fattier cut of meat to produce a rich, flavorful stew.)

Gluten free and can be dairy free.

Want a mild stew?  Leave out the cayenne and chiles in adobo.

Don’t want to cook with beer?

Use a low salt beef or chicken broth instead.

It will still be delicious!

My husband loves this stew, so I make it all winter long.

Just like chili, this stew is serious, comfort food.

With a simple green salad, crackers or cornbread, a little Spicy Mexican Stew makes a great meal.

I like to bring sides of sour cream, shredded cheese, jalepenos and cilantro  to the table and let everyone help themselves.

There’s a new stew in town!

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A Little Spicy Mexican Stew

• Author: Dana Gerard
• Prep Time: 30 mins
• Cook Time: 3 hours
• Total Time: 3 hours 30 mins
• Yield: 12+ 1x
• Category: Meat Main Course
• Cuisine: Tex Mex

Stir up something warm and satisfying with A little spicy Mexican stew. Make it gluten or dairy free, use beef or pork. Buy a fattier cut of meat to produce a rich, flavorful stew. Serve with sides of sour cream, shredded cheese, sliced jalepenos and cilantro.

Ingredients

• 4 1/2 pounds cubed pork or beef shoulder, trimmed, cut into 1 inch pieces
• 2 tablespoons olive or avocado oil (30 ml)
• 1-cup chili powder (120 gm)
• 3 tablespoons cumin (18 gm)
• 1/2 t cayenne pepper (optional) (2 gm)
• ¼ cup minced dried onion (30 gm)
• 2 t garlic powder (6 gm)
• 2 cups tomato sauce (I like Classico) (500 ml)
• 14 oz diced fire roasted canned tomatoes, drained
• *1 tablespoon chilis in adobo paste (15 ml)
• 18 oz. light colored Mexican beer (Modelo Especiale)
• water
• ( To make the adobo puree, blend 7 oz chipotles in adobo sauce with a little tomato sauce and beer to make a thick, smooth paste. Store in refrigerator, covered and labeled and use 2 teaspoons for this recipe.
• 8 oz water or low sodium beef broth

Instructions

1. Brown meat with olive or avocado oil. Pour off fat.
2. Off the heat, add in combination of chili powder, cumin, cayenne, dried onion, garlic powder and salt. Mix well.
3. Pour in tomato sauce, tomatoes, chilis in adobo, beer and water. Mix again.
4. Bring to a boil, cover partially ( let some steam escape), then reduce to a simmer for 2 – 2 1/2 hours, until meat is fork tender.
5. Let cool, covered on stove top for 2 hours.
6. Serve or reheat with stewed okra.
7. Oven version- once the pot boils, transfer to 225 F oven for 2 1/2 – 3 hours.

Notes

Adapted from Dana Carpender’s 200 Low- Carb Slow Cooker Recipes