In large stockpot, in hot oil, sauté garlic. Add broth, tomatoes, tomatillo sauce and serrano pepper; bring to a boil. Stir in potatoes and carrots; reduce heat and cover. Cook until vegetables are tender (about 30 minutes); stir occasionally. Gently fold in Del Real® Carnitas and corn, blend well. Heat until hot and bubbly; stirring often. Season with salt and pepper to taste. Spoon into bowls and garnish with shredded Jack cheese and cilantro. Serve immediately with hot tortillas. Makes 6 entrée servings.
Preparation Time: 25 minutes
Serving Suggestion: For a hearty and delicious alternative try this stew over a bed of Del Real® Mexican Rice. |
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