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Categories:
white corn yellow sweet corn white onions garlic bacon Colorado bucos cumin paprika black pepper butternut squash batata baking potato tomatoes salt
Viewed: 57 - Published at: 3 years agoIngredients
- 1 cup dried white corn, cracked if available
- 2 ears fresh yellow sweet corn cut off the cob
- 2 medium white onions, coarsely chopped
- 1 cloves of garlic, thinly sliced
- 2 1/2'' thick slices of smoked bacon, cubed
- 2 chorizo colorado or other spicy cured sausage
- 2 each 1'' thick osso bucos or similar cut (rump, shoulder)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 cup butternut squash, peeled & diced small
- 1 cup batata (white yam) peeled & diced small
- 1 large baking potato peeled & diced small
- 2 plum tomatoes cut in small wedged
- salt to taste
Method
- 1) Soak the white corn in 2 cups of water
- 2) In a large stewpot put the onions, garlic,m bacon, sausage and osso buco - cook over med heat until the onion are translucent.
- 3) Add the fresh corn, paprika, cumin, salt & pepper - continue to cook, stirring regularly for approx 10 min.
- *At this point you can transfer everything to a slow cooker
- 4) Add the soaked white corn (water & all).
- 5) Add hot water to the pot about 2'' above the level of the ingredients.
- 6) Add the remaining vegetables, stir & bring to a boil.
- 7) Reduce hear and simmer, covered, stirring every 15-20 min for 2-3 hour minimum.
- 8) Remove the osso buco bones and cut the meat into small pieces - return them to the pot
- 9) Continue to stir over low heat and begin to use the back of a wide spoon or spatula to start pressing the ingredients against the side of the pan.
- 10) The idea is the have the starchy vegetables and tomato disintegrate into the stew. The stew will gradually become thicker & thicker as you cook it.
