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Categories:
coconut oil onions celery jalapenos pepper serrano pepper garlic stew meat water bay leaves chicken bouillon paprika turmeric cinnamon cumin ginger saffron stalk lemongrass zucchini spinach fresh cilantro pepper
Viewed: 53 - Published at: 4 years agoIngredients
- 2 tablespoons coconut oil
- 2 onions, diced
- 2 celery ribs, chopped fine
- 2 jalapenos, chopped fine
- 1 poblano pepper, chopped fine
- 1 serrano pepper, chopped fine
- 9 garlic cloves, chopped fine
- 2 12 lbs stew meat
- 8 cups water
- 9 large tomatillos, diced
- 2 bay leaves
- 2 tablespoons chicken bouillon
- 1 12 teaspoons paprika
- 1 teaspoon turmeric
- 14 teaspoon cinnamon
- 1 teaspoon cumin
- 12 teaspoon ginger
- 1 teaspoon saffron
- 1 stalk lemongrass
- 8 cups zucchini, sliced in half-moons
- 1 (10 ounce) box frozen chopped spinach
- 12 bunch fresh cilantro, chopped
- pepper
Method
- Heat coconut oil in a large, heavy soup pot.
- Add onions, celery, peppers and garlic.
- Saute over medium heat until onions start to brown.
- Add stew meat and saute for about 5 minutes.
- Add water, tomatillos, bay leaves, chicken bouillon, paprika, turmeric, cinnamon, cumin, ginger, saffron and lemongrass.
- Bring to a boil; reduce heat and simmer for 1 hour.
- Remove bay leaves and lemongrass stalk.
- Add zucchini and spinach bring back to a boil.
- Add cilantro.
- Reduce heat and simmer for an additional 10 minutes.
- Add black pepper as desired.
