Mexican Style Meat And Vegetable Stew - Azteca'S Molcajete

1. 1

   Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.

2. 2

   Add the oil to the bacon drippings over medium temperature, then saute the chicken and beef strips until browned, stirring occasionally, about 7 minutes.

3. 3

   In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.

4. 4

   Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.

5. 5

   Garnish, serve, and enjoy!

6. 6

   Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.

7. 7

   Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.

* Per serving · 4 servings · Values may vary.