Foodchickies Guadalupe Stew Recipes

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

CIOPPINO

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

FOODCHICKIE'S GUADALUPE STEW

Steps:

• 1. Use packaged pork stew meat or remove most of the fat from desired cut of pork and cube into 1 or 2 inch pieces. If you have the butcher do as of much of this as he can, your prep time will be greatly reduced.
• 2. Use at least a 6 quart (qt) Dutch Oven, an 8qt stock pot or a 6qt crockpot.
• 3. Liberally salt and pepper pork.
• 4. Heat a large skillet over medium-high heat and add only 1 of the 3 Tablespoons of Olive oil. Turn pan to cover bottom with oil.
• 5. Once oil begins to shimmer, carefully add enough pork to loosely cover the bottom of the pan.
• 6. DO NOT CROWD! The pork will let off a lot of liquid if crowded and it will not brown.
• 7. Cook pork and turn with a fork until pork is dark brown on all sides, about 10 minutes. Adjust heat as necessary. Set aside.
• 8. Continue browning the rest of the pork in small batches adding the 2nd Tablespoon of olive oil if necessary. Set aside.
• 9. Next turn heat to medium-low and add the 3rd Tablespoon of olive oil to the skillet. Add the diced onion and scrape the pan with a wooden spoon. Cook until deep brown (at least 10 mins)
• 10. Next, add the minced garlic and cook until fragrant, (about 2 mins).
• 11. IF USING A LARGE POT (see separate instructions below for using crockpot). Do not add pork, triple beans or corn yet!
• 12. Over medium heat, add onion, garlic, refried beans (one can at a time-see below) with chicken stock, salsa, beer, lime juice, water and the all of the spices and seasonings.
• 13. Stir in the first can of refried beans until dissolved. Add second can of refried beans and stir again until dissolved. Taste and adjust seasonings. You may add the 1 to 2T of sugar now if too picante for your taste.
• 14. After tasting, add pork and bring to a boil for 15mins then reduce to a simmer. Cover and continue to simmer for at least 3 hours stirring occasionally and scraping the bottom with a wooden spoon.
• 15. At least one half hour before serving add triple beans, tomatoes and corn. Cook for at least an additional 30 mins, longer if using frozen corn. Taste and adjust seasoning.
• 16. IF USING CROCKPOT: follow first 9 steps. Do not add pork, triple beans or corn, yet!
• 17. With crockpot heating, add onion, garlic, refried beans (one can at a time-see below) with chicken stock, salsa, beer, lime juice, water and the all of the spices and seasonings.
• 18. Stir in the first can of refried beans until dissolved. Add second can of refried beans and stir again until dissolved.
• 19. Taste and adjust as necessary: You may add the 1 to 2T of sugar now, if desired. After tasting, add pork and cook for 8 hours on low or 4 to 6 hours on high.
• 20. At least 30 mins before serving add triple beans, tomatoes and corn, stir. Taste and adjust seasonings as necessary. Cook covered until heated through at least 30 mins.
• 21. Serve in medium bowls or small crocks.
• 22. Serve with tortillas and/or corn chips, cheese, sour cream and fresh minced cilantro if desired.
• 23. Note: It's really hard to overcook this stew but if using a cooking vessel other than a crockpot you must be sure to stir and scrape the bottom of pot to prevent burning the pan. The pork can become too soft if cooked a a great deal longer than specified. You can keep this low or warm until ready to serve. You can make and freeze this stew if you'd like and reheat in pan or microwave until heated through.