Southwest Stew

I often serve this to company. It makes 10 to 12 portions.

2 pounds ground turkey or pork (beef works too!)
1 pound chorizo
3 onions, diced
8 carrots, diced
1 jalopeno, diced and seeded (optional)
10 cloves garlic, diced
2 tsp cumin
1 tsp smoky paprika
1 tsp mild chili powder
(use more or use a more flavorful chili if you know your guests like it! Don’t forget that the chorizo has a bit of spice on its own)
1 can pumpkin
5 peeled and diced potatoes
2 4 oz cans green chilis (These are so mild–no heat at all.)
8 cups stock (I use homemade. You could use a chicken broth.)
Avocado (optional)

I start this in two skillets, browning the meats in one and the vegetables in the other. Don’t add the garlic until the other vegetables are almost done.

Sprinkle the vegetables liberally with the spices. All three of these are best when added while things are cooking. Their flavors bloom in hot oil.

Sprinkle the vegetables and meat with salt. If you are using a purchased broth, keep the saltiness of that in mind.

You may need a bit pot for the rest of this recipe. Combine the meats and veggies. Add the pumpkin, the potatoes, the green chilis and the stock. Bring to a simmer.

Let it simmer for at least an hour. I think an hour and a half is just about right, but my homemade stock always needs to reduce a bit. Taste to see if you need more salt.

Serve individual portions topped with avocado slices if desired.

If you prefer the potatoes firmer, add them the last 20 minutes. Sometimes I roast potatoes and add them at the last minute.

Another idea: you can add black beans, substitute them for the potatoes or substitute them for some of all of the meats.


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