Indio Viejo - Nicaraguan Cornmeal Stew

Ingredients

• 1 lb (450g) beef or chicken, cut into bite-sized pieces 1 lb (450g) beef or chicken, cut into bite-sized pieces
• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef or chicken broth 2 cups (470ml) beef or chicken broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they turn translucent.
2. 2.
   Add the beef or chicken to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced bell peppers and tomatoes, and cook for a few minutes until they soften.
4. 4.
   Add the tomato paste, cumin, oregano, paprika, salt, and pepper. Mix well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the beef or chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the meat is tender.
6. 6.
   Gradually add the cornmeal to the pot, stirring constantly to prevent lumps from forming. Cook for an additional 10-15 minutes, until the cornmeal is fully cooked and the stew thickens.
7. 7.
   Adjust the seasoning if needed. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cornmeal — Gradually adding the cornmeal while stirring constantly is crucial to prevent lumps from forming. This ensures a smooth and creamy texture in the stew.

Tips & Tricks

• For a smoky flavor, you can add a small amount of chipotle pepper or smoked paprika to the stew.
• If you prefer a spicier version, you can add a diced jalapeno or chili pepper to the pot.
• Serve Indio Viejo with a side of warm tortillas or crusty bread to soak up the delicious flavors.
• Leftovers of Indio Viejo taste even better the next day as the flavors continue to meld together.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.

Serving advice

Indio Viejo is best served hot, straight from the pot. Garnish each serving with fresh cilantro to add a burst of freshness and color. Accompany the stew with a side of warm tortillas or crusty bread to complete the meal.

Presentation advice

To present Indio Viejo beautifully, ladle the stew into individual bowls, making sure to showcase the vibrant colors of the vegetables. Sprinkle some fresh cilantro on top for an appealing garnish. Serve with warm tortillas or crusty bread on the side.