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Creamy Mexican Stew |
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Prep/Cook Time: 1 hour
Servings: 20
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Recipe submitted by
Brittany Long
Chicago, IL
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Ingredients
1 package (16 thighs)
1 package (15 oz) V&V Supremo mild chorizo
1 can (28 oz) crushed tomatoes
1 can (28 oz) petite diced tomatoes, with juice
2 cans mild green chilies
4 medium potatoes, diced small
1 bag (12 oz) frozen southwestern corn with onions and peppers
1/2 cup lime juice
1 1/2 tablespoons cumin
1 tablespoon coriander
1 tablespoon chili powder
2 tablespoons minced onion
Salt and pepper, to taste
1 quart light cream
Instructions
- Cook Perdue chicken thighs in skillet until done; let cool & then shred with a fork.
- Cut chorizo into ˝-inch slices, and then cut crosswise into smaller pieces. Sauté chorizo in a skillet until cooked through, then combine with shredded chicken in 6-quart Dutch oven.
- Sauté diced potatoes in skillet until cooked most of the way through, then add to the meat. Mix in the cans of crushed and diced tomatoes, green chilies, corn, lime juice and stir over medium heat. Add spices and cream, and stir; cover and simmer on low for an hour, stirring occasionally so nothing sticks to the bottom. If it needs more liquid, you can add more cream or even some chicken stock.
- *Serve topped with shredded sharp cheddar cheese and chopped fresh cilantro. Tasty!!
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