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Cuban-Style Chorizo Stew

Cuban-Style Chorizo Stew

(Makes 8 servings)

Olive Oil – 2 Tablespoons

Carrots – 2 medium, sliced into half-moon shape

Onion – 1 medium, diced

Garlic – 2 cloves, minced

Frontera’s New Mexico Taco Skillet Sauce – 1/3 cup

Green Chiles – 4 oz can, mild, diced

Mulay’s Natural Ground Chorizo – 1lb package

Black Beans – 4 cups (two 15oz cans), drained but not rinsed

Tomatoes – 13oz can, diced with their juice

Coconut Milk – 13oz can, unsweetened

Bay Leaves – 2 whole

Ground Cumin – 1/2 teaspoon

Zucchini – 2 medium, sliced into half-moon shape

Green Cabbage – 1/4 small head, julienne

Cilantro – 1/3 bunch, chopped

  • In a large saucepan or Dutch oven over medium heat, add the olive oil, sliced carrots, diced onion and minced garlic; cook, stirring, for about 3 minutes.  Add Frontera’s New Mexico Taco Skillet Sauce and diced mild green chiles.  Stir, and continue to cook for about 5 more minutes or until the onion has softened and become transparent.
  • Remove Mulay’s Natural Ground Chorizo from package and with your fingers, shape chorizo into small nuggets and drop them into the pan.  Continue to cook, stirring, until chorizo had cooked through, about 5 minutes.
  • Once the chorizo is fully cooked, add the black beans, diced tomatoes with their juice, unsweetened coconut milk, whole bay leaves and ground cumin.  Stir well, cover, and let simmer over medium-low heat for approximately 20 minutes.  Stir occasionally to prevent scorching on the bottom.
  • Uncover saucepan and add sliced zucchini and julienne green cabbage.  Stir well, cover, and cook for an additional 10 minutes, stirring occasionally.
  • Remove saucepan from heat, uncover, and add chopped fresh cilantro and stir well.
  • Serve the stew on individual bowls with a large scoop of cooked rice.

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