Type what you have

Ingredients

• ✓ yellow onion
• red bell pepper
• flat-leaf parsley
• salt
• black pepper
• cayenne pepper
• sherry vinegar
• olive oil

Instructions

1. 1 Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
2. 2 Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
3. 3 Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
4. 4 Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
5. 5 Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

By John Mitzewich

Ingredients

• ✓ yellow onion
• tomato
• tomato
• ground beef
• green bell pepper
• garlic
• white sugar
• basil
• oregano
• salt
• pepper

Instructions

1. 1 Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

By SHERIMA1

Ingredients

• ✓ yellow onion
• bacon
• butter
• salt
• brown sugar
• sherry vinegar
• thyme
• black pepper
• cayenne pepper
• water
• balsamic vinegar
• olive oil

Instructions

1. 1 Place a large, heavy-bottomed pot over medium heat. Add bacon; cook and stir until crispy and rendered fat starts to foam, about 10 minutes. Pour crisped bacon and rendered fat into a strainer placed over a bowl. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
2. 2 Return the pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter into the pot. Add onions and salt; cook until until soft and translucent, 7 to 10 minutes.
3. 3 Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam has a brick-brown color and thick consistency, 10 to 15 minutes.
4. 4 Remove from heat and add balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme; stir until shiny and heated through.
5. 5 Store in an airtight container.

By John Mitzewich

Ingredients

• ✓ yellow onion
• pickling cucumber
• jalapeno pepper
• salt
• white vinegar
• white sugar
• water
• garlic
• mustard seed
• celery seed
• black peppercorn
• turmeric
• clove

Instructions

1. 1 Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
2. 2 Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ yellow onion
• apple
• pear
• cider vinegar
• white sugar
• cherry
• lemon
• mustard seed
• salt
• cinnamon
• ginger
• allspice
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine apples, pears, vinegar, sugar, cherries, onion, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat; bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Stir every minute or so toward the end of cooking to prevent scorching.
3. 3 Pack chutney into hot, sterilized jars using a wide-mouth funnel, filling to within ½ inch of tops. Run a clean wooden chopstick around insides of jars to remove any air bubbles; add more chutney if necessary to bring level to ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, uncover pot, and let jars stand in cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Transfer jars from stockpot to a folded kitchen towel or wooden cutting board to cool and let rest, several inches apart to cool completely. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable for at least 1 year.

By Marisa McClellan

Ingredients

• ✓ yellow onion
• plum tomato
• honey
• oregano
• salt
• black pepper
• bay leaf
• water
• olive oil
• garlic
• lemon juice
• salt

Instructions

1. 1 Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
3. 3 While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
4. 4 Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
5. 5 Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
6. 6 Transfer the jars and lids from simmering water to a dry towel.
7. 7 Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.

By ScandoGirl

Ingredients

• ✓ yellow onion
• water
• salt
• sugar
• brown sugar
• crab and shrimp seasoning mix
• lemon pepper
• black pepper
• lemon
• orange
• lime
• garlic
• hot pepper sauce

Instructions

1. 1 Pour water into a large bowl or small bucket. If using a pot, use one that does not contain aluminum. Stir in salt, white sugar, brown sugar, seasoning mix, lemon pepper, and black pepper. Add onion, lemons, oranges, lime, garlic, and hot pepper sauce.
2. 2 Soak your salmon in this brine in the refrigerator for 12 to 36 hours.
3. 3 Smoke using your desired method (see tip below).

By Mike O

Ingredients

• ✓ yellow onion
• green bell pepper
• red bell pepper
• olive oil
• sweet chile pepper
• scallion
• tomato
• garlic
• cilantro
• culantro
• green olive
• oregano
• caper
• olive oil
• water

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
3. 3 Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
4. 4 Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
5. 5 Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

By MKCortes Latin Goddess

Ingredients

• ✓ yellow onion
• vegan margarine
• yellow squash
• green bell pepper
• jalapeno pepper
• tofu
• soy sauce
• garlic powder
• flour tortilla
• vegan sour cream

Instructions

1. 1 Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
2. 2 Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
3. 3 Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

By JustinWingo

Ingredients

• ✓ yellow onion
• sweet potato
• olive oil
• taco seasoning mix
• vegan refried bean
• vegan tortilla
• brown rice
• salsa

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
3. 3 Roast in the preheated oven, about 30 minutes or until desired level of doneness.
4. 4 Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

By SunnyDaysNora

Ingredients

• ✓ yellow onion
• vermicelli pasta
• vegetable oil
• water
• tomato
• garlic
• salt

Instructions

1. 1 Using a large sauté pan, fry vermicelli in vegetable oil until golden brown.
2. 2 In a food processor or blender, blend water, onion, tomatoes, garlic, and salt. Strain.
3. 3 Pour blended mixture over vermicelli and allow to simmer until all the liquid has been absorbed or evaporated.

By Kathy

Ingredients

• ✓ yellow onion
• olive oil
• bacon
• brown sugar
• flour tortilla
• barbecue sauce
• cilantro
• cheddar cheese

Instructions

1. 1 Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
2. 2 Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
3. 3 Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

By LauraKKH

Ingredients

• ✓ yellow onion
• chipotle pepper
• roma tomato
• garlic
• white vinegar
• salt
• black pepper
• lime

Instructions

1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Ingredients

• ✓ yellow onion
• ground beef
• cheddar cheese
• refried bean
• taco seasoning
• flour tortilla
• cream of mushroom soup
• sour cream
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. Stir 1 cup Cheddar cheese, refried beans, and taco seasoning into ground beef; set aside.
3. 3 Combine soup, sour cream, and salsa in a bowl; spread about ½ into the bottom of a 9x13-inch baking dish. Set aside.
4. 4 Spoon beef mixture down center of each tortilla; roll tortillas around filling. Arrange rolled tortillas in a single layer in the baking dish, seam-sides down. Pour remaining ½ soup mixture over tortillas. Top with remaining 1 ½ cups Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

By Courtney Servantes

Ingredients

• ✓ yellow onion
• shrimp
• lime
• tomato
• cucumber
• serrano pepper
• salt
• pepper
• tostada shell
• hot pepper sauce

Instructions

1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Ingredients

• ✓ yellow onion
• chicken breast
• water
• salsa
• garlic
• cumin
• chili powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
2. 2 Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken to a plate and shred with 2 forks.

By IceCreamCaker

Ingredients

• ✓ yellow onion
• cooking spray
• olive oil
• ground beef
• refried bean
• burrito seasoning
• cream of mushroom soup
• sour cream
• tortilla chip
• mexican cheese blend
• salsa

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.
4. 4 Mix together condensed soup and sour cream in a medium bowl.
5. 5 Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.
6. 6 Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

By Renee

Ingredients

• ✓ yellow onion
• vegetarian ground beef
• garlic
• salt
• cumin
• canola oil spray
• flour tortilla
• tomato
• queso fresco
• cilantro
• lime

Instructions

1. 1 Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
2. 2 Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
3. 3 Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

By Terri McHugh

Ingredients

• ✓ yellow onion
• lime juice
• cilantro
• olive oil
• jalapeno pepper
• garlic
• cumin
• beef skirt steak
• red bell pepper
• vegetable oil

Instructions

1. 1 Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
3. 3 Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
4. 4 Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.

By mrsderrer

Ingredients

• ✓ yellow onion
• beef chuck roast
• tomato
• beef broth
• coffee
• green chile
• jalapeno pepper
• garlic
• chili powder
• cumin
• salt
• black pepper

Instructions

1. 1 Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
2. 2 Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
3. 3 Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
4. 4 Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

By rknotthere

Ingredients

• ✓ yellow onion
• green tomato
• jalapeno pepper
• green bell pepper
• garlic
• olive oil
• cilantro
• lime juice
• salt
• cumin
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
2. 2 Place green tomatoes, onion, jalapeño peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
3. 3 Bake in the preheated oven until tomatoes and vegetables start to blacken and char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
4. 4 Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill in the refrigerator until serving.

By Tammy Lynn

Ingredients

• ✓ yellow onion
• chicken breast
• cinnamon
• salt
• pepper
• baking potato
• canola oil
• garlic
• jalapeno pepper
• lime
• corn tortilla

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
3. 3 Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
4. 4 Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
5. 5 Serve the chicken and potatoes in warmed tortillas.

By LYSSYLOO

Ingredients

• ✓ yellow onion
• cooking spray
• tomatillo
• serrano pepper
• jalapeno pepper
• garlic
• cilantro
• lime
• salt
• black pepper
• water

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
2. 2 Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
3. 3 Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
4. 4 Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
5. 5 Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

By Bites of Flavor

Ingredients

• ✓ yellow onion
• black bean
• avocado
• corn
• red bell pepper
• picante sauce
• cilantro
• lemon juice
• olive oil
• garlic
• cumin

Instructions

1. 1 Mix together black beans, avocados, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until well combined.
2. 2 Cover the bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

By smcvey

Ingredients

• ✓ yellow onion
• chipotle chile pepper
• lime juice
• tomato paste
• apple cider vinegar
• garlic
• cumin
• salt
• oregano
• beef shoulder roast
• beef broth
• bay leaf
• clove

Instructions

1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Ingredients

• ✓ yellow onion
• olive oil
• poblano pepper
• garlic
• chicken broth
• chicken breast
• navy bean
• corn
• cumin
• chili powder
• black pepper
• salt

Instructions

1. 1 Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
2. 2 Reduce heat and simmer for 10 minutes.

By EverFit Montana

Ingredients

• ✓ yellow onion
• olive oil
• garlic
• tomato
• green chile pepper
• chipotle pepper
• steak
• cumin
• coriander seed
• salt
• black pepper
• cinnamon stick
• cilantro

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
2. 2 Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
3. 3 Discard cinnamon stick and stir cilantro into the saucepan.

By KMOMMYZ

Ingredients

• ✓ yellow onion
• pork stew meat
• vegetable oil
• garlic
• salt
• pepper
• cumin
• chicken broth
• poblano chile
• jalapeno pepper
• yellow bell pepper
• tomatillo
• cilantro leaves

Instructions

1. 1 In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. 2 Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

By Clare

Ingredients

• ✓ yellow onion
• tomatillo
• poblano pepper
• jalapeno pepper
• salt
• olive oil
• ground turkey
• garlic
• cumin
• coriander
• chicken broth
• cilantro

Instructions

1. 1 Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
2. 2 Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
3. 3 Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.
4. 4 Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

By JennieO

Ingredients

• ✓ yellow onion
• chicken thigh
• salt
• garlic powder
• cumin
• black pepper
• olive oil
• calabaza squash
• zucchini
• yellow squash
• tomato
• corn
• tomato sauce

Instructions

1. 1 Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
2. 2 Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
3. 3 Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
4. 4 Cover the pan and let simmer over medium heat, 20 to 30 minutes.

By mari9807