South Of The Border Stew Recipes

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SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  • Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Cover and cook on low 7 hours or until the beef is fork-tender.
  • Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

CALDILLO



Caldillo image

from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it.

Provided by deborah03

Categories     Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs cubed stew meat
1 1/2 cups diced onions
4 -5 tablespoons bacon grease
3 cups canned diced tomatoes, undrained
1 1/2 cups green chili peppers, strips peeled and roasted
1/2 cup beef stock or 1/2 cup beef broth
1/2 cup chicken stock or 1/2 cup chicken broth
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt or 2 teaspoons garlic powder (whichever you prefer)
2 teaspoons cumin
2 lbs potatoes, peeled and cubed small

Steps:

  • Brown beef and saute onions in bacon grease.
  • Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
  • Simmer over low heat until meat is tender.
  • Add cubed potatoes during the last 30 minutes of cooking.
  • This freezes well before the potatoes are added.
  • This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
  • It makes one gallon of stew.

Nutrition Facts : Calories 1262.5, Fat 79.7, SaturatedFat 31.9, Cholesterol 241.1, Sodium 1959.7, Carbohydrate 65.6, Fiber 9.8, Sugar 15, Protein 71.3

PUEBLO STEW



Pueblo Stew image

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

Provided by JOEBOB22

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h45m

Yield 12

Number Of Ingredients 16

2 tablespoons lard
6 pounds boneless pork shoulder, cubed
1 teaspoon whole coriander seeds
2 onions, chopped
2 potatoes, cubed
2 carrots, chopped
5 cloves garlic, chopped
1 (18.75 ounce) can tomatillos, coarsely chopped
1 (16 ounce) can chopped green chiles
1 (11 ounce) can jalapeno peppers, drained and diced
1 (30 ounce) jar sliced nopalitos, drained and rinsed
2 teaspoons dried oregano
1 (20 ounce) can hominy, drained
4 teaspoons cumin seed
2 cups crumbled queso fresco
½ cup chopped fresh cilantro

Steps:

  • Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
  • Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Nutrition Facts : Calories 487.8 calories, Carbohydrate 26.9 g, Cholesterol 104.6 mg, Fat 28.2 g, Fiber 7.4 g, Protein 31.8 g, SaturatedFat 10.9 g, Sodium 1258.3 mg, Sugar 4.9 g

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