More or Less Mexican Harvest Stew

Name: More or Less Mexican Harvest Stew
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: ½ pound chorizo sausage, cut into ½-inch chunks; 1 large onion, chopped fine, about 1 ½ cups; 1 ½ cups fresh shelled beans -- limas, cranberries or pintos, about 1 pound in the shell; 8 ounces flat beer; ½ cup diced deveined jalapeno peppers, a few seeds left in, in ¼-inch pieces; 1 cup chopped tomatillos or full-grown but still green tomatoes; 2 ½ cups corn kernels and their liquid, 3 to 6 ears depending on size; 2 large bell peppers, 1 green and 1 red, cored, seeded and cut in ½-inch square pieces, about 2 cups; ¾ cup light cream, or ½ cup heavy cream and ¼ cup half-and-half; ¼ cup of half-and-half; 1 tablespoon minced fresh oregano, or 1 teaspoon dried; ½ teaspoon ground cumin; Pinch ground cloves; ½ cup chopped fresh coriander; 1 large clove garlic, minced fine; Salt to taste; 3 or 4 leaves romaine or other crisp lettuce, shredded fine, for garnish

Recipe from "The Modern Country Cook"

Adapted by Nancy Harmon Jenkins

Published July 23, 1991

Total Time: 55 minutes
Rating: 4(9)
Comments: Read comments

—Nancy Harmon Jenkins

Featured in: KITCHEN BOOKSHELF; Improving Minds and Diets: Cookbooks That Can Be Read

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Ingredients

Yield:4 to 6 servings

½ pound chorizo sausage, cut into ½-inch chunks
1 large onion, chopped fine, about 1 ½ cups
1 ½ cups fresh shelled beans -- limas, cranberries or pintos, about 1 pound in the shell
8 ounces flat beer
½ cup diced deveined jalapeno peppers, a few seeds left in, in ¼-inch pieces
1 cup chopped tomatillos or full-grown but still green tomatoes
2 ½ cups corn kernels and their liquid, 3 to 6 ears depending on size
2 large bell peppers, 1 green and 1 red, cored, seeded and cut in ½-inch square pieces, about 2 cups
¾ cup light cream, or ½ cup heavy cream and ¼ cup half-and-half
¼ cup of half-and-half
1 tablespoon minced fresh oregano, or 1 teaspoon dried
½ teaspoon ground cumin
Pinch ground cloves
½ cup chopped fresh coriander
1 large clove garlic, minced fine
Salt to taste
3 or 4 leaves romaine or other crisp lettuce, shredded fine, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Put the sausage in a large nonreactive saucepan or small kettle over low heat and cook until a bit of fat is released. Raise the heat slightly and cook, stirring, until the sausage is browned and most of the fat is rendered. Remove and reserve the sausage; pour off all but a thin film of the fat.
Step 2
Add the onion and cook, stirring often, until it is golden brown. Stir in the beans and beer, lower the heat, and simmer for 20 minutes or until the beans are almost tender.
Step 3
Stir in the jalapenos and tomatillos, turn up the heat to medium, and cook, stirring often, until the liquid just peeks through the vegetables. Add the corn, sweet peppers, ½ cup of the cream, oregano, cumin, cloves, and reserved cooked sausage. Stir well, lower the heat to simmer, cover the panand let everything get acquainted for about 20 minutes.
Step 4
Uncover the pan, add the remaining cream, the coriander and the garlic. Simmer just long enough to take the raw edge off the garlic, then add salt and serve at once, topped with the shredded lettuce.

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