Mexico Stew

Rating: 3.00 / 5.00 (11 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the Mexico stew, cook potatoes in steam, peel and dice. Heat the clarified butter, fry the meat in it, then add the onions, garlic and pepperoni and fry.

Pour the soup and cook everything until soft.

Stir in the tomato paste and sage, season with salt and pepper. Add the beans, corn and potatoes and cook everything for another five minutes.

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