Description
This spicy stew features Hunt’s® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 each poblano peppers, seeded and chopped
- 3 cloves garlic, minced
- 8 ounces chorizo sausage
- 1 (32 ounce) container chicken stock or broth
- 2 (14.5 ounce) cans Hunt’s® no salt added Petite Diced Tomatoes, drained
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (7 ounce) can salsa verde
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground chipotle chile pepper, or to taste
- 1 pound cod fillets (or other firm white fish like halibut), cut into chunks
- 1 pound large raw shrimp, peeled, deveined
- 1 Chopped green onions
- 1 bunch Chopped fresh cilantro
- 1 Lime wedges
Instructions
- Heat olive oil in a large pan over medium heat. Add onion
- peppers
- and garlic; cook and stir until soft
- 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir
- crumbling
- until browned and cooked through
- 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt’s tomatoes
- Mexican corn
- salsa verde
- cumin
- chipotle
- and softened onion-peppers-garlic mixture. Stir to combine
- then simmer for 10 minutes to blend flavors.
- Stir in cod
- shrimp
- and reserved chorizo and continue to simmer until fish and shrimp are cooked
- about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions
- chopped cilantro
- and lime wedges.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6