Mexican Stew with Garlicky Bread Crumbs

Mexican Stew with Garlicky Bread CrumbsRecipe

Photo: Iain Bagwell; Styling: Amanda Widis

Prep this stew before leaving for the day. Let the slow cooker do the work for you, and a delicious Mexican-inspired meal will be ready when you return. Serve stew topped with panko mixture and garnish with cilantro, if desired.

Serves 6

Cost per Serving:



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1/4 cup canola oil
6 chicken legs (about 2 lbs.)
3 poblano peppers, sliced
8 ounces cooked chorizo, halved crosswise
2 15-oz. cans black beans or pinto beans, drained, rinsed
3 chopped canned chipotles in adobo sauce, finely chopped, plus 2 Tbsp. sauce
1 15-oz. can diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
6 cloves garlic, finely chopped
3/4 cup panko
Cilantro sprigs, for garnish, optional


Hands-on: 25 Minutes
Total: 4 Hours, 30 Minutes

1. In a nonstick skillet, heat 2 Tbsp. oil over medium heat. Add chicken and cook until browned, turning once, about 8 minutes total. Drain on paper towels and transfer to slow cooker. In the same skillet, cook poblano peppers, stirring, until golden in spots, about 3 minutes; add to slow cooker. Add chorizo, beans, chipotles, adobo sauce, tomatoes, salt, pepper and 1/2 the chopped garlic to slow cooker. Stir together, cover and cook on low until chicken is cooked through, about 4 hours.

2. Once chicken is cooked, heat remaining 2 Tbsp. oil in a medium skillet over medium heat. Add panko and remaining garlic. Cook, stirring, until mixture is golden and crispy, about 3 minutes.

3. Serve stew topped with panko mixture. Garnish with cilantro, if desired.

Created date

June 2015

Nutritional Information

Calories 524
Fat 28 g
Satfat 7 g
Protein 33 g
Carbohydrate 33 g
Fiber 7 g
Cholesterol 112 mg
Sodium 1281 mg