Homestead Collective Recipe Archive

http://www.homesteadcollective.org/hcra/

Mexican Brunswick Stew

2 lb shredded cooked chicken
one 15 oz can diced tomatos
one 10 oz can enchilada sauce or 1 1/4 cup Homemade 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
one 15 oz can corn, drained
3 Tbsp chopped cilantro
7 small corn tortillas, sliced into strips

Sauté 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 was added: 11 June 2019