Tex-Mex Potjevleesch

Ingredients

Tex-Mex Potjevleesch differs from the original French dish by incorporating Tex-Mex spices and flavors. The traditional French Potjevleesch typically consists of chicken, rabbit, and veal, cooked in a white wine and vinegar broth. In contrast, the Tex-Mex version uses a combination of chicken, beef, and pork, slow-cooked in a broth infused with Tex-Mex spices like cumin, chili powder, and paprika. This adaptation adds a bold and spicy twist to the dish, giving it a unique Tex-Mex flair. We alse have the original recipe for Potjevleesch, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened.
2. 2.
   Add the chicken, beef, and pork to the pot, and cook until browned on all sides.
3. 3.
   Sprinkle the cumin, chili powder, paprika, and dried oregano over the meat and vegetables. Stir well to coat everything evenly.
4. 4.
   Pour in the diced tomatoes and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Tex-Mex Potjevleesch hot, garnished with fresh cilantro. Accompany with warm tortillas or rice.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, you can marinate the chicken thighs in a mixture of lime juice, garlic, and Tex-Mex spices for 1-2 hours before cooking.
• Beef stew meat — For extra tenderness, consider using a slow cooker to cook the beef stew meat on low heat for 6-8 hours before adding it to the pot.
• Pork shoulder — To enhance the flavor of the pork shoulder, you can season it with Tex-Mex spices and sear it in a hot skillet before adding it to the pot.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or a pinch of cayenne pepper to the broth.
• If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with a little water and stir it into the simmering broth until it thickens.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Customize the spice level by adjusting the amount of chili powder and jalapeno pepper to suit your taste.
• Serve with a side of guacamole, sour cream, and shredded cheese for added Tex-Mex flair.

Serving advice

Serve the Tex-Mex Potjevleesch in individual bowls, accompanied by warm tortillas or rice. Garnish with fresh cilantro for a pop of color and added freshness. Provide lime wedges on the side for squeezing over the dish to enhance the flavors.

Presentation advice

To create an appealing presentation, arrange the tender meat pieces on top of the broth in each bowl. Sprinkle some chopped fresh cilantro over the meat for an attractive garnish. Serve the warm tortillas or rice in a separate bowl or on a platter alongside the Tex-Mex Potjevleesch.