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