A Fiesta in Your Mouth!
Jack H. and Isaac shared the Fiesta Markley (mostly) Vegetarian Chicaoji Stew recipe via email.
“I’ve been working on a project of making weekly stews throughout autumn and this week I made a spicy stew with peppers and, of course, Chicaoji. Here’s the recipe:”
The Ingredients
- 2 red carrots
- 4 red potatoes
- 1 and 1/2 yellow onions
- 2 Anaheim peppers
- 2 jalapeños
- 1 poblano
- 1 habanero
- 3 Roma tomatoes
- 3rd head of cauliflower
- 3rd head of red cabbage
- 3 radishes
- 1 Can ranch beans
- 1 Can White kidney beans
- 1 red, yellow, and orange peppers
- Cajun seasoning to taste
- Salt to taste
- Pepper to taste
- 1 tbsp cumin
- 1 tomato paste can (small)
- Lime juice to taste
- Half cup Chicaoji
- 1 bag sweet corn
- 1 can of hatch chiles
- Half cup of cilantro
- 10 chopped cloves of garlic
- 1 box vegetable broth
- 1 box bone broth (Substitute veg broth for vegetarians/vegan stew)
- Cotija cheese (for individual bowls)
The Process
You can watch Jack & Isaac make it happen on this video:
https://www.instagram.com/p/ClCyeM-pZfp/
1. Sautée potatoes, cauliflower, onions and carrots in stock pot for 20 mins, adding cajun seasoning and salt
2. In a separate pan, sautée all peppers (chopped)
3. Combine and add broth and all ingredients (wait 10 minutes before adding cilantro)
4. Bring to boil, cover and simmer for an hour
5. Top with Cotija and additional lime juice and cilantro (if you want to add a dash of extra Chicaoji to your bowl, go ahead!)
