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Dinner Tonight: May 9, 2017 Mexican Stew

Mexican Stew

Fun

Going around the table, make up a story -- with each person contributing only one sentence at a time!

Conversation

What's one food you have always wanted to try, but never had the chance?

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