The weather is finally cooling down, and my schedule continues to be hectic. So, I only have two things on my mind when it comes to meals. Comfort and slow cookers! This Crockpot Mexican Stew was just the right meal. Anything that I can prep the night before and dump into the crockpot in the morning is a winner for me. I had some bison stew meat in the freezer and decided it would go well with some of my favorite Mexican flavors. Grass-fed beef stew meat could also be used for this Crockpot Mexican Stew or even dark chicken meat.
I absolutely love the Fall. Sadly, here in Northern California, we have barely had a chance to experience it yet. We were still having record hot days just a few weeks ago! If the sun goes behind a cloud, or there's a drop of rain, bring on a sweater and some boots. I crave warm, comforting meals immediately. Even if it does get hot again in the afternoon, I'll take what I can get!
As you've probably noticed in my previous books, I love to use salsa as the main flavor ingredient. Especially for my Mexican inspired crockpot meals. It saves a ton of time with not having to chop all the onions, garlic, tomatoes, and herbs separately, and the flavors are bold. So I did the same here by purchasing one of my favorite fresh, organic salsa verde from the market (you can also use the homemade recipe in my book Against all Grain). You can pick your favorite salsa and decide what heat level you want. Make sure there's no added sugar or citric acid, which is usually derived from corn.
Chayote Squash is native to Mexico and perfect for this dish. Besides the fact that I love the mild flavor, it's perfect for soaking up the flavor of the chili. If you cannot find it, zucchini or another squash would be a great substitute. The cool cashew lime “sour cream” and diced avocado on top lend a cool flavor that perfectly complements the mild spice of the dish. We served this Crockpot Mexican Stew over the coconut-lime cauliflower rice from page 126 in my first cookbook, but any cauliflower rice recipe will work!
looked up what is classified as a nightshade, and I think an apple, plum, or other chutney, without nightshade ingredients, might make a nice substitution. Also read that celery makes a good substitute for green peppers, and radishes for hot/spicey peppers. 🙂
I made this using a different squash from our garden and my husband and I absolutely loved it! Thank you for the recipe! 🙂
That’s wonderful Deb!
Yes, so long as you make the salsa yourself or find an SCD legal variety.
How delicious! I’ve included a link to this recipe in my meal plans for subscribers at my site, and also at The Better Mom where I share free meal plans, so I hope it brings lots of new friends your way! Thank you, Danielle, for another wonderful recipe! Blessings, Kelly
Thanks Kelly for sharing!
Thanks for your kind reply, Ryan! How COOL! I need to ask my hubby to help reply to my blog comments. What an awesome team you and Danielle are – soon Asher can join in as well! 🙂
Wishing you all a Merry Christmas. Your family is always in my prayers. Blessings, Kelly
It’s cauli-rice – cauliflower rice. 🙂 Danielle has the recipe in her cookbook and on the blog too, I believe. 🙂
Sorry, I’ve only made it in the crockpot. I assume you could follow another stew type recipe that uses an oven for a guide.