Santa Fe Onion Stew


Santa Fe Onion Stew

Servings 24 Servings


  • 9 lbs. pork stew meat cut into 2 inch pieces
  • ¼ c. Vegetable oil
  • 7 jumbo Idaho-E Oregon yellow onions 1 inch chunks
  • c. Green Bell peppers coarsely chopped
  • 9 c. russet potatoes peeled cut in ¾ inch chunks
  • c. corn kernels
  • c. chicken stock
  • 2 cans 28 oz. each Tomatoes peeled and chopped
  • c. distilled white vinegar
  • ½ c. lime juice
  • ¼ c. minced garlic
  • 4 whole Jalapeño peppers seeded and minced
  • tsp. ground Cumin
  • 2 tsp. dried Oregano
  • 2 tsp. crushed Red pepper flakes
  • Salt and black pepper to taste
  • c. flour
  • tsp. salt
  • 2 tsp. black pepper
  • tsp. Paprika
  • c. 36 oz. Idaho-E Oregon yellow onion sliced
  • c. milk or buttermilk
  • Vegetable oil as needed for frying


  • Trim meat of excess fat. Brown meat on all sides with oil in a large, heavy pot over high heat.
  • Reduce heat and stir in onion chunks and bell peppers. Cook until onions are translucent.
  • Stir in remaining ingredients except salt, pepper, and Crisp Onion Strings. Partially cover and simmer until meat is tender, 1¼ to 1½ hours. Season to taste with salt and pepper.
  • To serve: Ladle 1½ c. stew into each bowl garnish with Crisp Onion Strings.


  • Combine flour with salt, pepper, and Paprika.
  • Peel onions and cut into thin slices.
  • Dip onion strings in milk and then in seasoned flour.
  • Deep fry in oil at 350°F 2 to 3 minutes, or until golden brown. Drain well.