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Creamy Latin Stew by Jesse Bluma at Pointe Viven

Creamy Latin Stew


32 ounces or 2 pounds of seitan or 2 pounds ground pork (extra lean, organic)
[seitan can be found online, at health food stores, and at Whole Foods]
29 ounces tomato puree (no salt added)
1 can (10 ounces) Rotel (mild)
1 can sweet corn (cream style)
3 garlic cloves, minced small
1/2 yellow onion, peeled, diced fine
2 cans kidney beans (drained, rinsed)
1 large organic tomato, diced 
1 yellow pepper diced fine without ribs and seeds
1 teaspoon fresh ground pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin seed
2 teaspoon sea salt
1 cup cold water
2 tablespoons olive oil
Greek yogurt (plain)
cilantro leaves (washed, cut with scissors)


Brown the seitan or ground pork with olive oil in a fry pan on medium heat (about 8 minutes).  

In a large pot add the seitan or pork, tomato puree, Rotel, corn, garlic, onion, kidney beans, diced tomato, yellow pepper, ground pepper, chile powder, paprika, cumin, salt, and water.

Cover and heat on medium until thoroughly heated through, 30 minutes to 1 hour as the flavors develop.  Taste to your liking.


Ladle stew into bowls.
Top with a dollop of yogurt.
Sprinkle with cilantro leaves.

This is my version of a friend's, Scott's, stew that he taught me to make.
You may have your own version or twist on the recipe.

Serve this stew with your favorite cookies by Jesse Bluma at Pointe Viven at your next party, event, or brunch.

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Image Credit:  OZphotography at

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