Ingredients with Measurements:
- 1 lb. chorizo, sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz.) diced tomatoes
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) hominy, drained and rinsed
- 2 cups chicken broth
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chorizo over medium-high heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add the potatoes, onion, and garlic. Cook for 5-7 minutes or until the onions are translucent and the potatoes are slightly browned.
3. Add the diced tomatoes, black beans, hominy, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the potatoes are tender.
5. Add the cooked chorizo to the pot and stir to combine.
6. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking chorizo and potatoes; low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 9g
Cholesterol: 50mg
Sodium: 1300mg
Total carbohydrates: 35g
Dietary fiber: 8g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- If you don't have hominy, you can use corn instead.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add diced bell peppers or jalapeños for extra heat.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a can of diced green chilies for a smoky flavor.
Tips and tricks:
- Make sure to brown the chorizo well to get that crispy texture.
- You can make this recipe ahead of time and reheat it when ready to serve.
- Serve with a side of rice or tortilla chips.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a large bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, diced avocado, shredded cheese, sour cream, or lime wedges.
Pairings:
Serve with a side of rice or tortilla chips.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chorizo to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Mancha Manteles is a traditional Mexican stew that originated in the state of Oaxaca. It's typically made with pork, chicken, or beef and includes a variety of vegetables and fruits.
Flavor profiles:
This stew is savory, spicy, and slightly sweet from the hominy and tomatoes.
Serving suggestions:
Serve this stew as a main dish for lunch or dinner. It's perfect for a cozy night in or for entertaining guests.
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Region: Spanish