Spicy Mexican Minestrone Stew Recipes

Steps:

• Shape the sausage firmly into 1/2-inch meatballs.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
• Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
• Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
• Bring to a simmer and cook 20 minutes.
• Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
• Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
• Ladle into bowls and garnish with sour cream and cilantro.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low 4-6 hours or until heated through.

Steps:

• Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
• Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

Steps:

• In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

Steps:

• For seasonings; In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
• Store in a air tight container.
• Makes about 1/2 c.
• In a large soup pot over medium-high heat, place beans and over with water.
• Bring just to a boil; remove from heat, cover, and let stand 1 hour.
• Drain and rinse beans; set aside.
• Place beef pieces in a large bowl; season with salt and pepper.
• Add 2 teaspoons Santa fe seasoning; toss well.
• Add flour and toss to coat.
• In a large pot or a dutch oven over medium-high heat, heat 4 tablespons vegetable oil.
• Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl.
• Add 2 tablespoons vegetable oil; reduce heat to medium.
• Add onions and tomato paste; stir 2 minute.
• Add red wine and bring to a boil, scraping up browned bits.
• Add beef and chicken stocks, tomatoes, ham hock, and cayene pepper; reduce heat to low and bring to simmer.
• Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
• Add beans, cover partially, and simmer another 1 hour.
• Uncover, add remaining Santa fe seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender.
• Stirring occasionally.
• Degrease stew if necessary.
• Remove ham hock; trim off fat.
• Cut ham into 1/2-inch pieces and add back into stew.
• In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side.
• Tranfer to a plate.
• Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender.
• Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender.
• Sprinkle with cilantro.
• Ladle into soup bowls and serve with bread.

Steps:

• Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker. Stir everything together.
• Cover and cook on high-heat setting for 7-9 hours.
• If desired, top individual servings with sour cream.