When I was a girl, my mother had a Mexican boyfriend who used to make a stew for us that was very much like this stew. They boyfriend didn’t last, but the stew did.
Disclaimer: The seasonings and spices should be added to your taste. I don’t measure things like that when I am not baking, and so the quantities that I list are approximate. Read: I eyeball it.
1 ½ pounds of pork stewing meat
1 medium onion
1 pound of potatoes, I used baby Yukon golds, but you could use any potato. I recommend one that is high in starch.
3 good-sized carrots
1 can or ½ pound green beans
1 cup tomato sauce
2 Tbsp. Chili powder
1 Tbsp. cumin
2 tsp. oregano
2 bay leaves
3 Tbsp. onion powder
3 Tbsp. garlic powder
Salt to taste
3 cups of water
Vegetable oil for cooking the onions
- Preheat your oil. While the oil is heating, slice off the top of the onion. Cut the onion in half from the root end to the top of the onion so that when you slice it the pieces fall apart in half-moon shapes.
- Throw the onions in the pre-heated oil and cook on low to medium low until they are golden brown, about 20 minutes.
- Place the meat in with the onion mixture. Season with the salt, cumin, chili powder, onion powder, and garlic powder. You could also throw some red pepper flakes in right now too. Turn the burner up to high so that you can properly brown the meat.
- After the meat is brown, add the tomato sauce, potatoes, carrots and water. Simmer for 3 hours.
- After two hours has passed, you should add your green beans if they are frozen or fresh, otherwise add canned beans just in time to heat through before serving.
This is good to serve with tortillas and refried beans. If you want to serve it with tortillas, I recommend that you cut your vegetables smaller than I did in the picture. That way you can roll the whole thing up and eat it like a burrito. The other option is to just serve it with rolls. It’s a big hit either way.
Linked to Tasty Tuesday at Balancing Beauty and Bedlam and Works for Me Wednesday at We are THAT Family.
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