Stew-pendous!
Mexican dishes fire up winter dinners Stews are perfect on cold winter nights, but to avoid the predictability of the same old recipes, why not try a Mexican one. They make a great dinner dish that can be eaten alone or with a starch.
PESCADO MEXICANO (Mexican fish stew) 3 tablespoons olive oil 1 large onion, chopped 2 garlic cloves, crushed 1 large red pepper, seeded and chopped 1 large yellow pepper, seeded and chopped 500g/1lb tomatoes, skinned and chopped 2 tablespoons finely chopped fresh ginger 1 tablespoon chopped fresh coriander 2 teaspoons chopped fresh oregano grated rind of 1 lime few drops of hot chili sauce 2-3 dried red chilies, chopped 1.2kg/2 1 lb monkfish 300ml/11 pint fish stock 12 scallops, halved 250/8 oz uncooked prawns salt and freshly ground black pepper torn coriander leaves 1. HEAT the oil in a large heavy-based saucepan and gently saute m the onion, garlic and the red and yellow peppers for about 10-15 minutes, until they are tender.
2. Add the tomato, ginger, chopped coriander, oregano, lime rind, chili sauce and dried red chilies. Stir well to mix thoroughly and then simmer the mixture gently over low heat for 10 minutes.
3. Cut the monkfish into chunks, removing any bone and skin. Add the monkfish and fish stock to the saucepan and bring to the boil. Reduce the heat and then simmer gently for 20 minutes.
4. Stir in the scallops and prawns and cook gently for 2 more minutes, until cooked. Season to taste with salt and pepper and serve the fish stew with warm tortillas garnished with torn coriander leaves.
MOLE DE POLLO (Chicken stew) 4 chicken portions 1 garlic clove, crushed 1 onion, chopped 1 dried red chili pepper, seeded and chopped 475ml/16 fl. oz water or chicken stock 1 fresh green or red chili, chopped 75g/3oz flaked almonds 75g/3oz fresh breadcrumbs 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 tablespoon sesame seeds 25g/1oz lard 400g/14oz canned tomatoes, drained and chopped 25g/1oz plain dark chocolate, grated salt and pepper 2 tablespoons sesame seeds, toasted 2 limes, cut into wedges few fresh coriander leaves 1. SIMMER the chicken portions with the garlic, onion and dried chili pepper in the water or chicken stock for 40 minutes, or until the chicken is tender.
Cool slightly, strain the stock and skim off any fat. Measure out 450ml/3 pint and set aside. Remove the skin and bones from the chicken and cut into neat pieces.
2. In a blender of food processor, blend together the chili, almonds, breadcrumbs, cinnamon, cloves and sesame seeds. Add about half of the reserved chicken stock and blend until smooth.
3. Heat the lard in a heavy frying pan and stir in the breadcrumb mixture. Fry gently for 2 minutes and then add the tomatoes. Gradually stir in the remaining stock, together with the grated chocolate. Simmer gently for 5 minutes and season to taste.
4. Add the chicken pieces and bring to the boil. Cook gently to heat the chicken through, and then transfer to a serving dish. Serve sprinkled with toasted sesame seeds garnished with lime wedges and coriander leaves.
POSOLE (Pork and chicken stew) 350g/12oz boneless pork shoulder, cubed 250g/8 oz pork ribs 1 large onion, quartered 3 litres/5 1 pints water 2 garlic cloves, crushed 1-1.25kg/2-2 1 lb chicken, cut in serving pieces 1 tablespoon vegetable oil 175g/6 oz chopped onion 4 tablespoons chili powder salt and black pepper 175g/6oz canned hominy or corn kernels For serving: shredded lettuce or cabbage sliced radishes chopped spring onions chopped tomato lime wedges 1. PUT the cubed pork, ribs and onion in a large saucepan and pour in 2 litres/2 1 pints of the water. Bring to the boil, skimming off any scum. Add the garlic, lower the heat and then simmer for 1 hour. Add the chicken and the remaining water and simmer for 30 minutes.
2. Remove the chicken, ribs and pork. Discard the onion and strain the stock into a bowl. Dice the chicken, ribs and pork cubes, discarding any skin and bones.
3. Heat the oil and saute' the chopped onion until soft and golden. Stir in the chili powder, the reserved stock and salt and pepper to taste. Bring to the boil, then reduce the heat and add the hominy or corn kernels. Simmer gently for 15 minutes.
4. Add all the diced meat and simmer for a further 10 minutes. Serve piping hot topped with shredded lettuce or cabbage and sliced radishes, with spring onions, chopped tomato and lime wedges.
PICADILLO Beef stew 75g/3oz lard or bacon fat 675g/1 1 lb minced beef 1 large onion, finely chopped 4 tablespoons red wine 3 tablespoons lime juice 2 tomatoes, skinned and chopped 2 small hot green chilies, chopped 75g/3oz stuffed green olives, sliced 2 cooking apples, peeled, cored and chopped 3 tablespoons capers 75g/3 oz raisins 2 large potatoes, peeled and cut into small cubes 1 garlic clove, crushed 1 teaspoon ground cumin salt 50g/2oz chopped blanched almonds, toasted 1. HEAT half of the lard or bacon fat in a heavy frying pan. Add the beef and onion and cook over high heat, stirring constantly, until evenly browned.
2. Reduce the heat and add the wine and lime juice. Cook for 5 minutes and stir in the tomatoes, chilies, olives, apple, capers and raisins. Cover and simmer for 60 minutes.
3. Heat the remaining fat in another pan. Fry the potatoes, garlic and cumin, turning occasionally, until evenly golden brown. Lower the heat and cook for 10-12 minutes until the potatoes are tender.
4. Add the potatoes to the meat mixture and cook gently for 5 minutes. Season to taste, transfer to a warm serving dish and sprinkle with the toasted almonds.
CHILE VERDE Green chili stew 5 tablespoons olive oil 1kg/2lb stewing steak, cubed 3 green peppers 3 garlic cloves, crushed 4 fresh green chilies, seeded and finely sliced 475g/15 oz canned chopped tomatoes 2 teaspoons brown sugar 1 teaspoons ground cloves 1 teaspoon ground cinnamon 2 teaspoons ground cumin 4 tablespoons lime juice 325ml/11 fl oz beef stock or red wine salt and freshly ground black pepper 3 tablespoons chopped coriander 1. HEAT 3 tablespoons of the olive oil in a large heavy-based casserole and cook the stewing steak in batches, turning occasionally, over medium heat until lightly browned. Remove from the pan with a slotted spoon and keep warm.
Pour off the meat juices and reserve.
2. Cut the green peppers into 2.5cm/1 inch squares. Heat the remaining oil in the casserole and saute' the green pepper and garlic over low heat for 5 minutes until the pepper is cooked and tender.
3. Return the meat to the pan, and add the chili, chopped tomatoes, brown sugar, cloves, cinnamon, cumin, lime juice and beef stock or wine. Bring to the boil, stirring continuously. Cover the casserole and cook in a preheated oven at 190 degrees C/375 degrees F/Gas mark 5 for 1 3 hours.
4. Remove the casserole from the oven, uncover and simmer gently on top of the stove for 20 minutes, or until the sauce has reduced and thickened. Season to taste with salt and freshly ground black pepper. Serve garnished with chopped coriander.
Recipes from Essential Mexican Cookery LATIN STEW -- This Mexican pork and chicken stew will make a hearty dish at any dinner table.