Monterrey Stew with Persian Lime and Chili Balsamic

Aloha, 

As this winter carries on, it begins to get difficult to come up with fresh ideas for meals. Oh it’s easy to slip into the same rut of repeated meals. And I for one get very bored with cooking the same thing week after week.

Due to the rut I found myself in, I came up with a fresh, bright and original recipe using Persian Lime Olive Oil and Chili Balsamic to create a Monterrey Stew. Serve with a fresh citrus slaw and lime cilantro rice and warm corn tortillas!

INGREDIENTS:

1 med. onion, diced

1 bell pepper, diced

1 jalapeno pepper, minced

4 cloves garlic, finely minced

1/3 cup + 2 tbsp. Persian lime olive oil

1 lb. stew meat

4 tbsp. Lime juice

1/4 c. Chili balsamic

1 bag Slaw mixture

DIRECTIONS:

Season stew meat with salt mix (below) thoroughly and set aside.

Place 2 tbsp. oil into medium skillet and heat over low heat to warm oil. Add onions, peppers and saute until onions are tender and transparent. Add garlic and continue to saute 2 minutes. Place mixture into a separate bowl and set aside. 

Place remaining oil into skillet and heat on med high. When oil is sizzling add meat and stir to brown on all sides. Lower heat and add lime juice to mix. Cook covered 10 minutes. Add 1/4 - 1/2 bag slaw mix and stir in. Drizzle chili balsamic over the mix and let sit 5 min to rest. 

Salt mixture: 

1 tsp. Lelani’s smoked salt 

1/2 tsp. Garlic granules 

1/2 tsp dried minced onion

1 Hawaiian pepper, dried

Place all ingredients into pestle and grind to a fine powder. Set aside