Creamy Latin Stew Recipe
Ingredients
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)
Directions
Brown the seitan or ground pork with olive oil in a fry pan on medium heat (about 8 minutes).
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.
Serve
Ladle stew into bowl
Ladle stew into bowl
Top with a dollop of yogurt.
Sprinkle with cilantro leaves.
This recipe is my version of a friends, Scott, that he taught me. You may have your own version or twist on the recipe.
This recipe is my version of a friends, Scott, that he taught me. 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.
Join the Jesse Bluma at Pointe Viven circle:
Image Credit: OZphotography at FreeDigitalPhotos.net
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