Dinner Tonight: May 9, 2017 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
- Heat the oil and saute peppers and onions until soft.
- Add garlic, cumin, and jalepenos, saute for 2 to 3 more minutes.
- Add tomatoes, chicken broth, salt and pepper and simmer for about 30 minutes.
- Add the corn and serve hot with cheese and avocado.
- Heat the oil and saute peppers and onions until soft.
- Add garlic, cumin, and jalepenos, saute for 2 to 3 more minutes.
- Add tomatoes, vegetable broth, salt and pepper and simmer for about 30 minutes.
- Add the corn and serve hot with cheese and avocado.
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