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    South-of-the-Border-Quick-Stew

South-of-the-Border Quick Stew

Serves 6 portions

In a large stockpot, sauté garlic in hot oil. Add broth, tomatoes, tomatillo sauce and serrano pepper; bring to a boil. Stir in potatoes and carrots; reduce heat and…

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Prep Time:

Cook Time:

30 Minutes

Ingredients:


  • 1- Tablespoon corn oil
  • 2- Teaspoons minced fresh garlic
  • ½- Cup chicken broth
  • 1- 14.5oz can Mexican-style stewed tomatoes
  • 1- 7oz can tomatillo sauce
  • 1- Small serrano pepper, seeded and finely chopped (optional)
  • 2- Cups baby new potatoes (about 1-inch in diameter)
  • 1- Cup peeled and sliced carrots (about 1/2-inch)
  • 1- 32oz Del Real Foods® Carnitas, pulled into chunks
  • ½- Cup whole kernel corn
  • Shredded Jack Cheese
  • Chopped Fresh Cilantro
  • Hot Tortillas


Instructions:

In a large stockpot, sauté garlic in hot oil. 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 Foods® Carnitas and corn, blend well. Heat until hot and bubbly; stirring often. Season the stew with salt and pepper to taste. Serve into bowls and garnish with shredded Jack cheese and cilantro. Serve immediately with hot tortillas. Makes 6 entrée servings.

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