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Mexican Stew

Mexican Stew

AuthorJim BrownPrep Time20 minsCook Time30 minsTotal Time50 mins

Kitchen Essentials

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
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