Name: Mexican Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lbs Boneless Skinless Chicken Thighs; 1 Can Full Fat Coconut Milk; 1 Can Diced Tomatoes; 1 qt Chicken Broth - Extra Points for Home Made; 1 Poblano Pepper - We'll Roast It, Remove Outer Skin and Remove Stem and Seeds; 2 Anaheim Peppers - Same Treatment As Poblano; 1 tsp Chili Powder; ½ tsp Cumin Powder; ½ tsp Smoked Sweet Paprika; 1 Bunch Kale - Stems Removed and Rough Chop Leaves; 2 Cloves Garlic - Minced; 1 Yellow Onion - Chopped; 1 Jalapeno - Stem and Seeds Removed; 1 Sweet Potato - Sliced; Salt & Pepper; 1 tbsp Avocado Oil, EVOO, Lard, Just NO VEGETABLE OIL; BELOW ARE SUGGESTIONS FOR TOPPINGS; 1 Lime - Cut Into Wedges For Garnish; 2 - 3 Radishes - Sliced Thin; Cilantro Leaves; Goats Milk Cheese Crumbled; Avocado Slices

I love this stew! It was an experiment and I thought it was a smashing success.

You’ll be using the InstantPot for this one.

I recommend charring the Poblano and Anaheim Peppers and put them in a paper bag for a few minutes to steam. Then just peel the skins off under running water and remove the stem and the seeds.

I’d suggest making the chicken stock if you have the time and the interest, but store bought stock will work great.

We do all of the prep during class and it’s recorded.

Enjoy and post the pictures of your masterpieces!

Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.

For this recipe:

Cookware:
- Instant Pot – 6 Qts
- Instant Pot – 8 Qts

Other highly recommended items:

Cookware:
- Sheet pan – 18″ x 13″

Food thermometers:

Chef’s knives:
- Wusthof Classic 8-Inch Chef’s Knife
- Victorinox Fibrox Pro Chef’s Knife

Cutting boards:
- Teak Cutting Board – Rectangle Board With Hand Grip And Juice Canal (larger)
- Teak Cutting Board – Rectangle Edge Grain Board With Corner Hole And Juice Canal (smaller)

Mineral oil for cutting boards:
- Food Grade Mineral Oil for Cutting Boards, Countertops and Butcher Blocks

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Mexican Stew

AuthorJim BrownPrep Time20 minsCook Time30 minsTotal Time50 mins

Kitchen Essentials

Instant Pot - 6 Qts or Instant Pot - 8 Qts

Prep

We'll do all of the prep during class.

Ingredients

2 lbs Boneless Skinless Chicken Thighs

1 Can Full Fat Coconut Milk

1 Can Diced Tomatoes

1 qt Chicken Broth - Extra Points for Home Made

1 Poblano Pepper - We'll Roast It, Remove Outer Skin and Remove Stem and Seeds

2 Anaheim Peppers - Same Treatment As Poblano

1 tsp Chili Powder

½ tsp Cumin Powder

½ tsp Smoked Sweet Paprika

1 Bunch Kale - Stems Removed and Rough Chop Leaves

2 Cloves Garlic - Minced

1 Yellow Onion - Chopped

1 Jalapeno - Stem and Seeds Removed

1 Sweet Potato - Sliced

Salt & Pepper

1 tbsp Avocado Oil, EVOO, Lard, Just NO VEGETABLE OIL

BELOW ARE SUGGESTIONS FOR TOPPINGS

1 Lime - Cut Into Wedges For Garnish

2 - 3 Radishes - Sliced Thin

Cilantro Leaves

Goats Milk Cheese Crumbled

Avocado Slices

1

I recommend charring the Poblano and Anaheim Peppers and putting them in a paper sack to steam. We'll peel off the charred skin and remove the seeds and stem. It takes a few minutes for them to steam so I'd do that first.

2

We're going to saute the chicken thighs in the InstantPot for a few minutes to get a little crust and to move the cooking process along. When the chicken has been quickly browned on both sides, we'll add in the onions, garlic and chopped jalapeno. I didn't bother charring the jalapeno.

You can go ahead and remove the skin from the Poblano and the Anaheims and if you think it's going to take you more than a couple of minutes you can hit cancel on the InstantPot so that you don't overcook your chicken.

Once you've cleaned up your peppers, you'll want to give them a quick chop.

3

Now it's everyone in the pool. We'll add the sliced sweet potatoes, the kale, the chicken stock, the diced tomatoes, the coconut milk and the chili powder, cumin and paprika.

Set the InstantPot to Pressure - High and set the timer for 7 minutes. We'll do a quick release when it'f finished.

You can prep your toppings while it's cooking.

I like to add sliced radishes, cilantro, a little goat cheese and sliced avocado.

Enjoy!

Ingredients

2 lbs Boneless Skinless Chicken Thighs

1 Can Full Fat Coconut Milk

1 Can Diced Tomatoes

1 qt Chicken Broth - Extra Points for Home Made

1 Poblano Pepper - We'll Roast It, Remove Outer Skin and Remove Stem and Seeds

2 Anaheim Peppers - Same Treatment As Poblano

1 tsp Chili Powder

½ tsp Cumin Powder

½ tsp Smoked Sweet Paprika

1 Bunch Kale - Stems Removed and Rough Chop Leaves

2 Cloves Garlic - Minced

1 Yellow Onion - Chopped

1 Jalapeno - Stem and Seeds Removed

1 Sweet Potato - Sliced

Salt & Pepper

1 tbsp Avocado Oil, EVOO, Lard, Just NO VEGETABLE OIL

BELOW ARE SUGGESTIONS FOR TOPPINGS

1 Lime - Cut Into Wedges For Garnish

2 - 3 Radishes - Sliced Thin

Cilantro Leaves

Goats Milk Cheese Crumbled

Avocado Slices

Directions

1

I recommend charring the Poblano and Anaheim Peppers and putting them in a paper sack to steam. We'll peel off the charred skin and remove the seeds and stem. It takes a few minutes for them to steam so I'd do that first.

2

We're going to saute the chicken thighs in the InstantPot for a few minutes to get a little crust and to move the cooking process along. When the chicken has been quickly browned on both sides, we'll add in the onions, garlic and chopped jalapeno. I didn't bother charring the jalapeno.

You can go ahead and remove the skin from the Poblano and the Anaheims and if you think it's going to take you more than a couple of minutes you can hit cancel on the InstantPot so that you don't overcook your chicken.

Once you've cleaned up your peppers, you'll want to give them a quick chop.

3

Now it's everyone in the pool. We'll add the sliced sweet potatoes, the kale, the chicken stock, the diced tomatoes, the coconut milk and the chili powder, cumin and paprika.

Set the InstantPot to Pressure - High and set the timer for 7 minutes. We'll do a quick release when it'f finished.

You can prep your toppings while it's cooking.

I like to add sliced radishes, cilantro, a little goat cheese and sliced avocado.

Enjoy!

Mexican Stew

Ingredients Directions

Mexican Stew

Kitchen Essentials

Ingredients

Directions

Notes

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