1 Picture
Ingredients
- Ingredients
- 2 tablespoons butter, divided
- 1 cup onion, small dice
- 1/2 cup celery, small dice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper powder (optional)
- 4 ounces whole tomatoes, crushed by hand
- 1 1/3 cups chicken stock
- 3/4 cup potatoes, medium dice
- 1/2 cup raw green beans, cut into ¹⁄2 inch pieces
- 1/4 cup grilled corn kernels
- 1/2 cup sweet potatoes, medium dice
- 6-8 ounces cooked, shredded meat (pork, chicken, turkey, rabbit)
- 1 tablespoon flour
Details
Servings 4
Adapted from thelocalpalate.com
Preparation
Step 1
Directions
Heat a heavy-duty sauté pan over medium heat. Add 1 tablespoon butter and sweat onion until tender, about 10-15 minutes.
Add celery. Once celery is tender, add in the salt, pepper, and hot chili powder. Cook until celery almost sticks to the pan.
Add in hand-crushed tomatoes, including resulting juice. Cook until juice is reduced halfway, about 15-20 minutes.
Add chicken stock and white potatoes. Bring mixture back up to a simmer and add beans, corn, and sweet potatoes. Bring up to a simmer again and add meat.
In a small pan, melt 1 tablespoon of butter and whisk in flour to create roux. Cook over low heat for 5 minutes, stirring occasionally. Once potatoes are tender, slowly whisk in roux.
Taste and adjust seasoning as needed.
Review this recipe