Mexican Stew

by Editorial Staff

This Mexican stew has a rich pungent flavor and chili aroma. Serve with sour cream.

Cook: 1 hour 30 mins

Servings: 8

Ingredients

  • Bacon (cut into slices) – 120 g
  • Minced turkey – 1500 g
  • Onions (chopped) – 4 pcs.
  • Garlic (chopped) – 4 cloves
  • Chili pepper (chopped) – 1/2 pc.
  • Chilli powder (optional)
  • Cocoa (not sweet) – 3 tbsp
  • Cumin (ground) – 4 teaspoon
  • Skinless tomatoes (canned in tomato juice) – 780 g
  • Molasses, molasses – 2 tbsp
  • Salt
  • Beans (canned) – 350 g
  • For garnish, grated cheese, sour cream, and parsley (optional)

Directions

  1. Heat a large cast-iron pot over medium heat. Add bacon, fry for 6-8 minutes. Increase heat, add minced meat, fry, stirring occasionally, for 8-10 minutes.
  2. Pour in onion, garlic, and chili. Fry for about 5 minutes. Sprinkle in cocoa, cumin, and chili powder. Fry, stirring occasionally, for 1 minute.
  3. Put the tomatoes in a saucepan with the juice, kneading with a spoon. Add molasses, water, and 4 teaspoon. salt, bring to a boil. Simmer with the lid closed over minimum heat for 30 minutes.
  4. Add beans, cook until meat is fully cooked, about 30 minutes. Serve hot, garnished with parsley, sour cream, and cheese.

Enjoy your meal!

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