EATING
Nopales stew
Nopales stew
Ingredients
| 10 | Nopales cactus, cleaned (can substitute collard greens, green beans, okra, or butternut squash) |
| 5 | Roma tomatoes |
| 2 | onions, sliced, divided |
| 4 | cloves garlic, 2 whole and 2 chopped |
| 2 | jalapeño peppers |
| 1 quart | low-sodium vegetable broth |
| 2 | bay leaves |
| 1 teaspoon | oregano |
| 2 teaspoons | cumin |
| 1 teaspoon | thyme |
| 1/8 teaspoon | sea salt |
| 2 bunches | fresh cilantro, chopped |
Directions
On a charcoal grill or broiler, char the tomatoes, jalapeños, 1 1/2 sliced onions, and 2 garlic cloves. Remove from grill, add to blender, and blend with vegetable stock to make a sauce.
Cut the Nopales in thin strips.
Add the sauce to a pot, bring to a boil, and then lower to simmer. Add the Nopales, the remaining chopped garlic, the spices, and remaining sliced onions. Let simmer until the Nopales are soft and change color.
Add salt, then reduce to a sauce consistency and garnish with fresh cilantro.
4
Servings
N/A
Prep Time
N/A
Cook Time
Nutrition facts
| Calories | 184 |
| Fat | 2.7 g |
| Sat Fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 475.2 mg |
| Carbohydrate | 41 g |
| Fiber | 12.8 g |
| Protein | 7.7 g |
