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Mexican   -   Potaje (Pork And Sausage Stew)   adapted from Yucatan Cookbook

Description
Ingredients
  • 1 Pound White Beans -- cooked
  • 1 Sprig Epazote
  • Salt -- to taste
  • 3 Tablespoons Olive Oil
  • 6 Ounces Salchichas -- or hot dogs
  • 2 Ounces Smoked Bacon
  • 1/4 Pound Ham -- cubed
  • 2 Pounds Pork -- cubed
  • 10 Inches Chorizo -- chopped
  • Olive Oil
  • 1 Medium Onion -- finely chopped
  • 10 Medium Roma Tomato -- chopped
  • 1 Medium Bell Pepper -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 3 Medium Clove -- ground
  • 3 Tablespoons Paprika
  • 4 Medium Carrot -- sliced
  • 1/2 Head Cabbage -- sliced
  • 4 Large Potato -- cubed
  • 2 Small Squash, Summer Or Winter -- chopped
  • Rice -- cooked
Directions Cook the beans with the epazote and salt. Fry the salchichas, bacon, ham, pork and chorizo in olive oil for 5 minutes. Add onion, tomatoes, and bell pepper. Fry for 10 minutes. Add garlic, cloves, and paprika. Fry for 5 minutes. Add carrots, cabbage, potatoes and squash to the beans. Add tomato-meat mixture to the beans and simmer for 30 minutes. Serve over rice.
Serves 4
Time to Make 0:00



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