Tex-Mex Goat Chowder
Slow Cookin'
Garnish with green onions or cilantro
On the homestead, we are always looking for a new meal that we can grab 90% of the items needed for the nightly spread from right out of the pantry. Sure there are lots of substitutions we can use for some of these key ingredients but it's fun to pull together the right combination of canned goods, fresh veggies from the garden, and canned or frozen stewed goat from the cold storage or freezer, to make the perfect meal to catch up with the fam jam around the table on the day's events. Pair this hearty Tex-Mex Goat Chowder with any of your favorites, including corn chips, grated cheese, garlic scapes, or scallions.
| Ingredients 1 lb. goat stew meat 1 cup chopped onions 1 cup thinly sliced celery 2 garlic cloves, minced 4 tsp. sodium-free vegetable bouillon cubes 4.5 cups water 1 pkg. country gravy mix 1 12-oz. can evaporated milk 16-oz. jar chunky salsa 2 15-oz. cans diced potatoes 4.5-oz. can chopped green chilies 4-ozs. fat-free American cheese | Cooking Instructions 1. Combine onions, celery, garlic, goat, and bouillon mixed with water in a 5-quart or larger slow cooker. 2. Cover. Cook on low 2.5 hours, until goat is no longer pink. 3. In a separate bowl, dissolve gravy mix in milk. Stir into goat mixture. Add salsa, potatoes chilies, and cheese and combine well. Cook on low 2-4 hours, or until chowder is piping hot. Yield: 8-10 servings |
July 13, 2020