4 medium potatoes, peeled and chopped in small cubes
1 carrot, peeled and chopped in small cubes
1½ cups frozen peas
1½ cups frozen corn
2 cups beef broth
Salt and pepper to taste
3 tbsp vegetable oil
1 tbsp paprika
½ cup shredded horse jerky
1 medium onion, chopped in small cubes
1 tbsp dried oregano
1½ tsp ground canelo pepper
Optional: Pickled onions
INSTRUCCIONES
Step 1 – Place squash, potato, carrot, peas, corn and broth in a large saucepan. Bring to a boil.
Step 2 – Reduce heat, add salt and pepper and cook for 15 minutes.
Step 3 – In a separate pan, heat oil and paprika on medium heat. Add the horse meat and onion and brown for 5 minutes. Add oregano, canelo pepper, salt and pepper and cook for 3 more minutes.
Step 4 – Add the meat mixture to the pot with vegetables and simmer, uncovered, until the broth evaporates.
Step 5 – Before serving, lightly mash the vegetables with a fork or spoon.