Saturday, April 7, 2012

Pancho Villa Stew

      This recipe for Pancho Villa Stew from was originally written to be made in a crock pot.  Since all the ingredients, except for the onion, are already cooked, I thought why not simmer the stew in my dutch oven?  You could saute the onion before adding the rest of the ingredients but I was feeling lazy today and took the easy way out.  All you have to do is combine the ingredients in your dutch oven, stir and let it bubble away.  In my 12 inch dutch oven I cooked the stew with 12 coals in a ring around the bottom, loaded up the lid with 28 briquettes and left it alone for one hour.  For something so easy the flavors are complex, the cocoa really gives it a depth of flavor.  Easy, warming, smokey and a great way to use up that leftover Easter ham, this one is a South of the Border winner.

Pancho Villa Stew
3 cups cooked ham, diced
1 pound smoked sausage, sliced into 1/2 inch pieces
2 14 oz. cans chicken broth
1 14 oz. can diced tomatoes, with juice
1 7 oz. can chopped green chilies, drained
1 medium onion, chopped
2 15 oz. cans pinto OR black beans, drained
1 15 oz. can whole kernel corn, drained
1 tsp garlic powder
2 tsp ground cumin
2 tsp cocoa
1 tsp salt
1 tsp dried oregano

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine all ingredients in dutch oven; stir well.
     Bring stew to a bubble and simmer for one hour.
     Makes 6 servings.
     Garnish with sour cream and fresh chopped cilantro.
     Serve with buttered flour tortillas.

Combine all ingredients in your dutch oven

Simmer for one hour

A warming smokey stew with lots of flavor

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