HomesteadCollective.org
Main : Low-Carb Recipes : Mexican Brunswick Stew

Homestead Collective Recipe Archive

Mexican Brunswick Stew

Printer-Friendly version


2 lb shredded cooked chicken
1 15 oz can diced tomatos
1 10 oz can enchilada sauce
2 cups chopped onion
1/2 cup chopped green chiles
2 Tbsp minced garlic
2 cups water
2 cups chicken stock
1/2 Tbsp cumin
2 Tbsp chili powder
1 tsp salt
1/2 tsp black pepper
3 bay leaves
1 15 oz can corn, drained
3 Tbsp chopped cilantro
7 small corn tortillas, sliced into strips

Sautee onion, garlic and chiles in a 6-quart stockpot in 2 Tbsp olive oil over medium-low heat until they sweat and soften up a bit, about 5 minutes.

Add shredded chicken, tomatos, enchilada sauce, water, chicken stock, cumin, chili powder, salt, pepper, bay leaves, and corn. Bring to a boil, reduce heat and simmer, covered, for 45 minutes. Add tortilla slices and chopped cilantro, return to a boil, and simmer for 5 more minutes.

Or:

Combine all ingredients in slow cooker. Cook on high for 4 hours.

Yields about 3 quarts.

This recipe last updated: 11 June 2019





Appetizer | Beef | Beverage | Bread | Breakfast | Candy | Canning | Chicken | Condiment | Dessert | Fish | Grain | Jelly | Low-Carb | Marinade | Pasta Sauce | Pork | Ruminant | Soup | Vegetable

Email a link to this page to:

Last updated 6 November 2019.
(c) 2003-2019 HomesteadCollective.org
All graphics (c) 2003-2019 HomesteadCollective.org
Best viewed with CSS and JavaScript enabled.
Hosted by the The Homestead Collective.