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Fiesta Stew

 

Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4+
 
Ingredients:
1 Cup Dried Israeli Couscous (also marketed as "Pearl" couscous)
1/2 Cup Dried Red Quinoa
6 Cups Cups Water, divided see below
3 Tomatoes (Roma, or heirloom variety)
8 Ounce Canned Tomato Paste
3 Leaves of Kale, chopped
1 Small Bell Pepper
1 Jalapeno
1/2 Yellow Onion
1/2 Cup Old Fashioned Oats
1 lb Ground Pork
1-2 tsp Cumin, as preferred
Salt and Pepper, as preferred
 
Method:
 
In rice cooker, combine couscous, quinoa and 2 cups water - set to "cook." Alternatively, bring water to a boil, add grains, cover and reduce heat to simmer until cooked thoroughly - about 7 minutes.
Meanwhile, process tomatoes in food processor to a sauce. Add 4 cups water, tomato paste, kale and cumin. Bring to a boil.
Next, combine bell pepper, jalapeno, onion and oats in food processor and process to a paste. Add to pork, along with salt and pepper, mixing thoroughly. Form into 1" meatballs.
Drop meatballs into boiling tomato broth.
Cook 7 minutes.
Add cooked quinoa/coucous mixture and cook an additional 5 minutes until fully incorporated.
Serve hot. Top with cheese, optional.