salsa verde stew

Name: Salsa Verde Stew
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon(s) olive oil; 6 clove(s) minced garlic; 1 large onion, sliced thinly; 1 pound(s) sirloin steak, cubed (or veggie protein alternative); 2 tablespoon(s) oregano, dried; 2 tablespoon(s) cumin; 28 ounce(s) broth; 2 medium tomatoes, chopped; 14 ounce(s) salsa verde; To taste - salt and pepper

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Julie Ann Keene

Oak Cliff, TX

Updated on Jan 14, 2017

This is a cold night go to, especially with cornbread. It takes little time to prepare but has the flavor of something that you spent all day on. It smells fantastic and reheats beautifully. For a vegetarian version, simply substitute whatever vegetarian protein you wish to use instead of the beef.

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
6 cloves minced garlic
1 large onion, sliced thinly
1 pound sirloin steak, cubed (or veggie protein alternative)
2 tablespoons oregano, dried
2 tablespoons cumin
28 ounces broth
2 medium tomatoes, chopped
14 ounces salsa verde
To taste - salt and pepper

How To Make salsa verde stew

Step 1

Heat oil in a large heavy pot on medium high heat. Add onion and garlic and saute for 2 minutes.

Step 2

Add meat, oregano and cumin and saute for another 2-3 minutes, or until beef is browned.
Step 3

Pour in broth and tomatoes and bring to a boil.
Step 4

Reduce heat to a simmer and stir. Partially cover and simmer for 25 minutes.
Step 5

Stir in salsa Verde and lightly simmer for 5 minutes. Season to taste with salt and pepper.
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