Go Back

Santa Fe Onion Stew

Print Recipe Pin Recipe
Servings: 24 Servings
Ingredients Method

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

Method
 

  1. Trim meat of excess fat. Brown meat on all sides with oil in a large, heavy pot over high heat.
  2. Reduce heat and stir in onion chunks and bell peppers. Cook until onions are translucent.
  3. 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.
  4. To serve: Ladle 1½ c. stew into each bowl garnish with Crisp Onion Strings.
CRISP ONION STRINGS-GARNISH METHOD
  1. Combine flour with salt, pepper, and Paprika.
  2. Peel onions and cut into thin slices.
  3. Dip onion strings in milk and then in seasoned flour.
  4. Deep fry in oil at 350°F 2 to 3 minutes, or until golden brown. Drain well.