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Dinner Tonight: January 3, 2017 Mexican Stew

Mexican Stew

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We love this Mexican stew topped with shredded Cheddar cheese and some diced avocado. Add a big bowl of tortilla chips and you’ve got yourself a delicious meal. Just be careful with those jalapenos–they can be spicy!

This recipe was provided by Ramona Hamblin. Check out more of her recipes in her cookbook: just cook here’s how.

Ingredients

Serves 4

  • 2 Tbsp. vegetable oil
  • 1-2 green peppers, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeno peppers, minced
  • 2 Tbsp. ground cumin
  • 1 (28 oz.) can crushed tomatoes
  • 8 cups of chicken broth
  • Salt and pepper, to taste
  • 1 (11 oz.) can whole kernel corn

Serves 4

  • 2 Tbsp. vegetable oil
  • 1-2 green peppers, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeno peppers, minced
  • 2 Tbsp. ground cumin
  • 1 (28 oz.) can crushed tomatoes
  • 8 cups of vegetable broth
  • Salt and pepper, to taste
  • 1 (11 oz.) can whole kernel corn

Instructions

  1. Heat the oil and saute peppers and onions until soft.
  2. Add garlic, cumin, and jalepenos, saute for 2 to 3 more minutes.
  3. Add tomatoes, chicken broth, salt and pepper and simmer for about 30 minutes.
  4. Add the corn and serve hot with cheese and avocado.
  1. Heat the oil and saute peppers and onions until soft.
  2. Add garlic, cumin, and jalepenos, saute for 2 to 3 more minutes.
  3. Add tomatoes, vegetable broth, salt and pepper and simmer for about 30 minutes.
  4. Add the corn and serve hot with cheese and avocado.

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