Chilean Corn and Pork Stew

This month for Secret Recipe Club I was assigned Cheap Ethnic Eatz. Its the blog of Evelyne, she lives in Montreal and she's always had, as she puts it, 'exotic taste curiosity. Evelyn started cooking young and she has lots of recipes of different cuisines from around the world on her site. If you are looking for something unique to make this is the place for you!

 

I spent hours going through her site trying to decide on what to make, Berry Explosion Cobbler, Perogies, or this Grilled Lime Chicken, were just a few I was tempted to make and finally decided on this corn and pork stew. It as a rich, smoky flavor, and its a little sweet. I was happy I had enough for leftovers! I will be over at Cheap Ethnic Eatz to make more things for sure!

Chilean Corn and Pork Stew
Recipe Adapted: CheapEthnicEatz.com

2 Tablespoons Olive Oil
1 lb Pork, cubed
3 eggs
2 teaspoons Salt

1/2 teaspoon Pepper
1/2 cup Onion, chopped
3 Cloves Garlic, minced
3 teaspoons Cumin
1 teaspoon Oregano
2- 15.5oz cans Diced Tomatoes
1- 15.5oz can Corn
1/4 cup Cilantro, chopped
1/4 cup Water

1. In a medium stock pot sauté pork until brown. Add in the salt, pepper, onion, and eggs. Cook until onions are translucent and the eggs are scrambled.

2. Add in the garlic, cumin, oregano, and tomatoes. Stir and let simmer for about 30 minutes.

3. Add in the corn, cilantro, and water. Continue to simmer for about 15 minutes. Serve with rice. 

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Fiesta Chicken Burritos

This is one of the best crock-pot dinners I have ever made. Its so full of flavor. It makes enough to freeze some for later too.

Fiesta Chicken Burritos

Recipe Source: Taste of Home

4 Chicken Breasts
1 - 15.25oz can Corn, drained
1 - 15oz can Black Beans, Drained and rinsed
1 - 14.5oz can Diced Tomatoes

1 - 4oz can Green Chilies

3 Tablespoons Ground Cumin
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 - 8oz pkg Cream Cheese
8 flour tortillas, warmed

1. Place chicken in a greased slow cooker. In a large bowl, combine the corn, beans, tomatoes, green chilies and seasonings. Pour over chicken. Cover and cook on low for 4-5 hours.

2. Remove chicken, let it cool slightly. Shred chicken with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.

3. Spoon 3/4 cup chicken mixture down the center of each tortilla. Add additional toppings.

**Optional Toppings: Sour Cream, Cheddar Cheese, Lettuce and Tomatoes

Chicken Corn Chowder

Sometimes you are just in the mood for a good soup and this soup is so good! Its creamy, the corn adds a little crunch, and the bacon adds the perfect amount of saltiness. So good on a cold day.

Chicken Corn Chowder
Recipe Source: BunsInMyOven.com

3-15oz cans Corn
6 slices Bacon, chopped
3 medium Potatoes
2 Tablespoons All-Purpose Flour
3 cups Whole Milk
2 cups Chicken Broth
2 teaspoons Old Bay Seasoning
1 teaspoon Dried Parsley Flakes
1/2 teaspoon Dried Thyme
1-4oz can Chopped Green Chiles
2 cups cooked chicken, shredded
Salt and pepper
Grated Cheddar Cheese, for garnish

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

2. Peel and chop the potatoes into bite sized chunks. Place the potatoes into the stock pot and cook over medium heat about 2 or 3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

3. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring until combined. Bring to a boil over medium heat, stirring occasionally.

4. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles. Cook over low heat until heated through. Garnish with bacon, and cheddar cheese.