Spicy Mexican Minestrone Stew

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Italian”. Since I cook Italian food all of the time, I decided to  change things up and try kind of a Mexican-Italian fusion meal. Well, it turned out really good and there are only a few things that I would change.

Some of the things I would change are the amount of liquid used and the heat level. While, I do like a chunky stew, there was just not enough liquid for my taste. For the heat, I was completely OK with it but I can imagine others might not agree with me.

Also, you should end up with some extra salsa if you go with this recipe. Store bought salsa will work as well.

  • Servings: 4
  • Time: 65 minutes
  • Difficulty: easy
  • Print

Summary

  • Course: Entree
  • Cuisine: Fusion
  • Preparation Time: 30 minutes
  • Cooking Time: 35 minutes

Salsa Ingredients

5 Roma Tomatoes
10 Green Onions (about 2 bunches)
2 Jalapeno Peppers
2 Serrano Peppers
8 Cloves Garlic
1/4 Cup Fresh Cilantro, chopped
2 Tablespoons Lime Juice (about 1 lime)
2 Tablespoons Hot Pepper Sauce (I used 1 Tbsp Ghost Chili and 1 Tbsp regular)
1 teaspoon Ground Black Pepper
1 teaspoon Kosher Salt

Minestrone Ingredients

1/2 lb Italian Sausage, hot
2 teaspoons Canola Oil
1 3/4 Cups Beef Broth
1 14.5 oz Can Diced Tomatoes
1 1/2 Cups Salsa
2 Cloves Garlic
8 oz Pasta Shells
10 oz Frozen Green Beans
1 15 oz Can Kidney Beans
Monterey Jack Cheese

Steps

  1. Start by making the Salsa, if you are using store bought, go to step 5. Seed and chop the Roma Tomatoes, slice the Green Onions, seed and chop the Jalapeno Peppers Serrano Peppers, peel and mince the Garlic, and Chop the Cilantro. Place in a food processor.
  2. Pulse until desired consistency (about 1 – 2 minutes). Transfer to a bowl.
  3. Juice the Lime and add to Salsa.
  4. Mix in the Hot Pepper Sauce, Black Pepper, and Kosher Salt. Set aside.
  5. Shape the Italian Sausage into small (1/2 inch) meatballs. Set aside.
  6. Heat the Canola Oil in a dutch oven or pot.
  7. Add the meatballs and cook until browned on all sides, stirring occasionally (about 7 – 10 minutes).
  8. While the meatballs are cooking, peel and mince the Garlic.
  9. Remove the meatballs from the dutch oven or pot. Pour off any fat.
  10. Stir in the Beef Broth, Diced Tomatoes (with juices), Salsa, and Garlic. Heat to a boil.
  11. Stir in the Pasta Shells and the meatballs. Reduce heat to low, cover, and cook for 10 minutes, stirring often.
  12. Meanwhile, rinse and drain the Kidney Beans.
  13. Stir in the Frozen Green Beans and Kidney beans. Cook for an additional 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally.
  14. While the stew is cooking, shred the Cheese.
  15. When the stew is done cooking divide into bowls and top with shredded Monterey Jack Cheese.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s