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Mexican Chipotle Lamb Stew with Pinto Beans and Corn
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds lamb stew meat, cut into 1-inch chunks
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the lamb, onion, garlic, and chipotle peppers into the slow cooker.
  • Add the pinto beans, corn, and diced tomatoes with their juices.
  • Pour in the beef broth, then sprinkle the cumin, oregano, salt, and pepper over the top.
  • Stir everything together until the ingredients are evenly combined.
  • Cover and cook on low for 8 hours, until the lamb is fork-tender.
  • Ladle the stew into bowls and top each serving with chopped cilantro.
  • Serve with lime wedges on the side for squeezing.

Notes

Taste the stew at the end of cooking and add an extra pinch of salt if the chipotle flavor feels too mild. Frozen corn works best here because it keeps its shape after long cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board