Oaxacan Toasted Corn Stew With Chicken And Pork Recipes

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES

Steps:

• Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
• Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
• Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

SLOW-COOKER PULLED PORK STEW WITH CORN

Steps:

• Spray 5-quart slow cooker with cooking spray. Mix enchilada sauce, taco seasoning mix, chili powder, oregano, cumin and salt in cooker. Add pork shoulder; turn to coat.
• Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred pork with fork. Remove 1 cup cooking liquid; place in large bowl. Add shredded pork to bowl; toss to coat.
• Meanwhile, discard remaining cooking liquid; wipe out slow cooker. Spray slow cooker with cooking spray. Add broth, tomatoes and corn; stir in pork. Cover; cook on High heat setting 1 hour 30 minutes to 2 hours 30 minutes or until hot. Serve with remaining ingredients.

OAXACAN BEEF STEW

Steps:

• Sprinkle the brisket with the salt, pepper, paprika, and cumin and rub the spices into the slices of meat. Dredge the strips in the flour and shake off the excess. In a large ovenproof casserole, heat the oil over high heat. Sear the meat until browned on all sides, then remove with a slotted spoon and set aside. Reduce the heat to medium. Add the bones, onion, and garlic and cook for about 8 minutes, until golden. Strain the chick peas and add their soaking water to the pot. Tie the chickpeas inside a large square of doubled cheesecloth and add them to the pot, then add enough additional water so that the ingredients are covered by 4 inches. Add the salt, mint, and cilantro sprigs, cover the pan and bring to a simmer over medium heat. Simmer for 45 minutes, then add the strips of brisket and simmer for about 1 hour more, until the meat is tender. Strain, reserving the broth. Discard the bones and aromatic vegetables (if desired, squeeze the garlic cloves out of their skins into the broth). Unwrap the chickpeas and empty them into the broth. Place the meat strips on a platter and sprinkle with the oregano. Cover loosely and keep warm in a low oven. In a small skillet heat the butter over medium heat and saute the plantains for about 15 minutes. While they are cooking, place 1 large and 1 medium heavy skillet over medium heat. Add 5 tablespoons of oil to the large skillet, and 1 tablespoon to the medium skillet. In the large skillet, saute the carrots, chayote, and potatoes for about 20 minutes, until golden, stirring occasionally. In the other saute the zucchini for about 10 minutes. In all pans, regulate the heat so that the vegetables sizzle and brown but do not burn. Keep the finished vegetables warm on a platter covered with foil. Bring the broth back to a simmer and add the cabbage and green beans. Cook for 8 minutes, until the vegetables are almost tender. Add the meat to the broth and heat until warmed through, about 5 minutes. Serve in large shallow bowls with plenty of broth and pass the warm vegetables and Salsa Fresca (recipe follows).
• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

IROQUOIS STEW WITH BEEF, CHICKEN AND PORK

Steps:

• Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; sauté until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; sauté until brown, about 4 minutes. Transfer chicken to small bowl.
• Add remaining 1 tablespoon oil and onions to same pot; sauté until brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes.
• Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper.

OLD-FASHIONED CHICKEN AND CORN STEW

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
• While chicken is browning, peel potatoes and cut into 1-inch pieces.
• Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
• Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

ROASTED CHICKEN STEW PROVENCAL

Steps:

• Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
• Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
• Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
• Remove vegetables to large bowl. Cover to keep warm.
• And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
• Place roasting pan on top of range. Add broth. Bring to simmer.
• Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
• Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.

BRUNSWICK STEW ( CHICKEN & PORK )

Steps:

• I boil 1 1/2 pounds chicken breasts (with bone) and purchase 1 1/4 pounds of smoked pulled pork from our local barbeque joint.
• If you are unable to get smoked pulled pork and still want the smoked flavor use liquid smoke.
• In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.
• Add thawed corn and butter beans; stir.
• Add tomatoes; stir.
• Lastly, stir in pulled chicken and pork.
• Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.

CHICKEN MAZATLáN

Steps:

• 1. Put the potatoes in a pot of salted water and bring to a boil. Cook over medium heat until the potatoes are tender, about 20 to 40 minutes, depending on size. Peel as soon as the potatoes are cool enough to handle. 2. Steam the diced zucchini on a steaming rack over boiling water in a medium saucepan until crisp tender, about 4 minutes. Reserve in a bowl. Remove the steaming rack from the pan and cook the green beans in boiling water to cover until crisp-tender, about 6 minutes. Drain and rinse under cold tap water to stop the cooking. Reserve in a bowl. 3. Preheat oven to 350°. Trim all excess fat from the chicken and pat dry with paper towels. Heat oil in a large nonstick skillet. Fry the chicken, in batches if necessary, about 4 to 5 minutes per side until lightly browned on the outside. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the oregano. 4. Transfer the chicken to a baking dish and bake until tender and cooked through, 30 to 35 minutes. Cut the cooked potatoes into quarters and fry in the same pan until lightly browned. Season with the remaining salt and remaining oregano. Add more oil if needed. Put the potatoes in the baking dish with the chicken to keep warm. 5. Heat a nonstick skillet over medium heat, then warm the tortillas, one at a time, until limp and hot to the touch. Stack and wrap in a clean cloth napkin or foil, then reserve in a basket. 6. To assemble, line a large serving platter with shredded lettuce. Put the zucchini and green beans on the lettuce. Season with salt. Drizzle with the olive oil and vinegar. Arrange the hot chicken and potatoes over the top. Garnish the edges of the platter with avocado and radishes. Spoon a little fresh salsa over everything. Pass a bowl of salsa at the table. Accompany with soft, warm corn tortillas.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OAXACAN TOASTED CORN STEW WITH CHICKEN AND PORK

Steps:

• 1. In a large pot, bring 4 cups chicken broth to a boil. Add the pork pieces. Cover and simmer 30 minutes. Add the chicken, onion, and oregano. Cook until the chicken is very tender, about 25 minutes. Set aside. 2. Boil 2 cups of water in a medium saucepan. In a hot dry skillet, toast the chiles over medium heat, until they are aromatic and the skins blister. Put the chiles in the pan of boiling water, remove the pan from the heat and soak the chiles about 20 minutes to soften. 3. Put the tomatoes into a blender jar and reserve. In a dry skillet, toast tomatillos, garlic, cloves, and peppercorns. Add to the blender jar. Place corn kernels in the same skillet, and toast, stirring constantly, until flecked with brown. Scrape the skillet bottom to incorporate the brown bits, and to prevent burning. Set aside off heat. 4. Lift the onion from the broth and the chiles from the soaking liquid and put into the blender jar with the tomatoes, tomatillos, garlic, cloves, and peppercorns. Blend until smooth. 5. Pour the mixture through a strainer into a bowl, pressing it to extract the purée. Discard seedy pulp. Heat the oil in a medium saucepan over medium heat. Add the blended chile mixture and cook, stirring frequently, until thickened, about 10 minutes. 6. Put the chile mixture in the pan with the pork and chicken. Add the corn and the hoja santa (or epazote) to the pan. Cover and cook, stirring frequently, 10 to 12 minutes to blend flavors. Remove the hoja santa or epazote. Add salt. Serve the stew in shallow bowls, garnished with chopped cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.