Meal Type: Dinner

Prep Time: 30 min.

Cooking Time: 60 min.

Total Time: 1 hours and 30 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: Mexican

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: June 25, 2009

1. Coarsely chop the reserved trimmings from your onions and peppers; set aside.

2. Cut the whole onion and peppers into a neat fine dice; set aside.

3. With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.

4. In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking.

5. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes).

6. Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.

7. Add the garlic to the mixture and toss 2 minutes.

8. Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.

9. Add the vermouth and reduce the mixture for 2 minutes.

10. Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.

11. Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more).

12. Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer).

13. Remove and discard corncobs. Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside.

14. (Combine unstrained half and solids from strained half and reserve as a stew for another meal.

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Dietary Notes:

This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.

Food Allergy Information: