Horse Jerky Stew with Canelo Pepper

Autor: Inacap

INGREDIENTES

• 1 cup squash / pumpkin, chopped in small cubes
• 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.
• Step 6 – Serve hot with pickled onions.