Best More Or Less Mexican Harvest Stew Recipes

ADDICTIVE MEXICAN STEW

Addictive Mexican Stew image

My mother gave me this recipe. She found it while clipping coupons. It is from S&W. This is the best stew I have ever eaten and my family requests me to make it quite frequently. It has become a "comfort food" for us. Perfect to make if you have leftovers after baking a large turkey or chicken. Can be made vegetarian or vegan if desired.

Provided by Roses Granddaughter

Categories Stew

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 cup diced onion
1 -2 garlic clove, finely chopped
1 tablespoon olive oil
3 cups cooked chicken or 3 cups cooked turkey, diced or shredded
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or 1 (15 ounce) can kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1/2 tablespoon cornstarch

Steps:

Cook onion and garlic in oil in large saucepan until tender.
Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
Blend broth and cornstarch; add to saucepan.
Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
Serve with cornbread for a hearty meal.

AUTUMN HARVEST STEW

Autumn Harvest Stew image

Make and share this Autumn Harvest Stew recipe from Food.com.

Provided by Concrete Gardener

Categories Clear Soup

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 medium sweet potatoes, chopped and peeled
2 medium parsnips, chopped and peeled
2 small apples, sliced thinly
1 medium onion, chopped
1/2 lb chicken, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh parsley
1 cup vegetable broth
1 cup apple juice

Steps:

Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.

THREE SISTERS HARVEST STEW

Three Sisters Harvest Stew image

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.

Provided by Kitsune

Categories Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onion, chopped
3 -4 garlic cloves, chopped
1 large carrot, cut into 1 inch chunks
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Steps:

In a large stew pot, heat the olive oil.
Add the onion and stir to coat with oil.
Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
Simmer until squash is tender, then add chopped parsley and stir.
Serve hot.
I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

MORE OR LESS MEXICAN HARVEST STEW

More or Less Mexican Harvest Stew image

Provided by Nancy Harmon Jenkins

Categories dinner, one pot, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 pound chorizo sausage, cut into 1/2-inch chunks
1 large onion, chopped fine, about 1 1/2 cups
1 1/2 cups fresh shelled beans -- limas, cranberries or pintos, about 1 pound in the shell
8 ounces flat beer
1/2 cup diced deveined jalapeno peppers, a few seeds left in, in 1/4-inch pieces
1 cup chopped tomatillos or full-grown but still green tomatoes
2 1/2 cups corn kernels and their liquid, 3 to 6 ears depending on size
2 large bell peppers, 1 green and 1 red, cored, seeded and cut in 1/2-inch square pieces, about 2 cups
3/4 cup light cream, or 1/2 cup heavy cream and 1/4 cup half-and-half
1/4 cup of half-and-half
1 tablespoon minced fresh oregano, or 1 teaspoon dried
1/2 teaspoon ground cumin
Pinch ground cloves
1/2 cup chopped fresh coriander
1 large clove garlic, minced fine
Salt to taste
3 or 4 leaves romaine or other crisp lettuce, shredded fine, for garnish

Steps:

Put the sausage in a large nonreactive saucepan or small kettle over low heat and cook until a bit of fat is released. Raise the heat slightly and cook, stirring, until the sausage is browned and most of the fat is rendered. Remove and reserve the sausage; pour off all but a thin film of the fat.
Add the onion and cook, stirring often, until it is golden brown. Stir in the beans and beer, lower the heat, and simmer for 20 minutes or until the beans are almost tender.
Stir in the jalapenos and tomatillos, turn up the heat to medium, and cook, stirring often, until the liquid just peeks through the vegetables. Add the corn, sweet peppers, 1/2 cup of the cream, oregano, cumin, cloves, and reserved cooked sausage. Stir well, lower the heat to simmer, cover the panand let everything get acquainted for about 20 minutes.
Uncover the pan, add the remaining cream, the coriander and the garlic. Simmer just long enough to take the raw edge off the garlic, then add salt and serve at once, topped with the shredded lettuce.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 773 milligrams, Sugar 10 grams, TransFat 0 grams