This is a very flexible recipe, and it can be altered in many possible ways, to suit just about anyone's taste, or to suit the occasion. I prefer pork, but it can be based on any meat desired, and a wide range of vegetables work quite well - nothing here is chiseled in stone. If you're making a stew while camping out, then bison, venison, or elk might be a good choice, but any meat should work just fine. I wish I had a larger crock pot, because leftovers are great for freezing and using later. Reheating just seems to make it better.
Back when I used to cook in hunting camps, I usually used a 12 or 16 qt stock pot, and I poured in about a gallon of water, and began adding things until I filled it up. These days, I use a slow cooker, (crock pot), and it only holds 6 qts., so I have to be a lot more selective about what I add, and the amounts. I usually start with about a quart and a half of water, with the switch on the cooker set on high. I dice about 3 or 4 pounds of pork steak or pork chops, (sometimes I use pork shoulder roast, but of course, you can use beef, lamb, bison, venison or whatever you prefer). I brown it on a griddle, or in a large frying pan, and then add it to the water in the slow cooker. Sometimes, if I'm feeling lazy, instead of browning the meat I'll just dump it into the water in the crock pot and let it cook for an hour or two before I start adding the vegetables. Then I dice 1 extra large, or two large, or 3 medium sized onions, and add them. I then add about 3 or 4 pounds of diced potatoes, a diced package of celery, half a dozen or so bay leaves, and some garlic salt or Season-All, and let it cook for 4 or 5 hours. I usually stir it about once every hour, but I'm not sure that's essential.
The vegetables should be done after the 4 or 5 hours of cooking, and at this point, I a can or two of stewed tomatoes (depending on how much tomato flavor is desired). Anyone who can't tolerate tomatoes should leave them out, of course. If anyone who will be eating it can't handle hot stuff, I add a can of Mild Ro-tel, (diced tomatoes and mild chilis), or a can of hominy, (or both, depending on how much room is left in the pot). If everyone who will be eating it can handle hot stuff, then, (depending on how well I think they can handle hot stuff), instead of Mild Ro-tel, I'll add a can or two of Original Ro-tel, or Hot Ro-tel, (or even Extra Hot Ro-tel, , if I want to really clean out the sinuses, LOL). That usually pretty well fills the pot, and if the vegetables seem to be thoroughly cooked, I let it cook for about another 2 hours on low. If I want the vegetables to be overcooked, I leave it set on high for those last couple of hours. It's usually a good idea to stir the mix at least once an hour, especially during these last 2 hours.
Regarding the use of chilis (peppers), it's best to use fresh jalapenos, of course, or seranos, or even habaneros or chiltepins, (if you're feeling a little suicidal, LOL), but I hate cutting them up, because of all the eye irritation, etc., and if you should happen to have a cut on your hands, the juice will find it, of course. I've been known to forget, and rub my eyes afterward, and it only takes a split second to remember that chili juice does not completely wash off with soap and water - some of it has to wear off.
Because of that, I try to remember to wear plastic gloves when cutting up hot chilis, (or else I just use some of the canned stuff). When cutting up fresh chilis, removing and discarding the seeds and maybe the veins is usually a good idea, since they're usually plenty hot, but they don't enhance the flavor or texture.Also, if you're using chili ingredients, be aware that added cooking time will usually result in a hotter flavor than initially indicated by a taste test. A half dozen jalapenos or seranos can go a long way, depending on their potency. IOW, be careful that you don't overdo it, the first few times you try some of these ingredients, because the stew will get hotter as it cooks.
The "Americanized" versions of diced tomatoes and jalapenos, (such as Del Monte's "Petite Cut"), and similar products labeled as "Zesty", are usually so mild that I really don't understand how they could call them "Zesty", but when you get into the Mexican brands of chilis, some of them mean business when they say "Hot" on the label. LOL. There's a lot of variability, though, so you have to select your choices by trial and error, if you get your hot ingredients from a can. I like the Ro-tel products because they seen to be pretty consistent, and accurately labeled. The "Mild" version is truly mild, but if you choose the "Extra-Hot" Ro-tel, don't use more than one can, unless you really like it hot, because it's pretty potent stuff.
I used to always add a few diced bell peppers, of assorted colors, to a stew, because they add color, in addition to flavor, but I stopped using them, because so many of my relatives and friends can no longer tolerate them.
Here is a "starting point" for the ingredient list, but you will surely want to modify it to suit your own tastes - you might like carrots, or chopped cabbage, for example:
3 or 4 pounds of meat, diced
several medium onions, diced
3 or 4 pounds of potatoes, peeled and diced
1 package of celery, diced
1 can of stewed tomatoes
1 can of Ro-tel, (diced tomatoes and chilis)
half a dozen or so bay leaves
season to taste with garlic salt for pork, or Season-All for most other meat, (or whatever seasoning you prefer)
Optional ingredients:
several colorful bell peppers, diced, (if you can tolerate them)
fresh chilis if desired, diced
half a head of cabbage, chopped
1 can of hominy
just about any other ingredient that your heart desires
My crock pot is an El Cheapo, and the directions say that occasional stirring is not necessary, but sometimes helpful, when cooking on high. I find that occasional stirring is a good idea, in order to get uniform cooking, with either setting. Without stirring, some of the ingredients won't be adequately cooked, (I prefer them over-cooked, to the point of beginning to disintegrate). YMMV, of course.
Experimentation with ingredients is the key to discovering the ideal combination to suit your own individual taste. Enjoy.
Love,
Tex
