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Olla Podrida Combolina Recipe

The Beer Fox says, “Reminiscent of your vacation to the Mediterranean, this highly seasoned stew blends ‘good times’ with friends.”

Recommended Brew:  Pancho Verde Chile Cerveza Beer - Rio Grande Brewing Co., Albuquerque, New Mexico USA

Style: Chile Ale – Translucent Gold in color – Bursting with the steamy flavor of green chile peppers, a spicy heat emanates from this zesty ale, offset by a light balance between the malty sweetness and delicate hoppiness.

3 lbs. Chorizo sausage
2 lbs. lean beef, cut in 1-inch chunks
2 lbs. lean ground beef
1 medium onion, peeled and quartered
2 tablespoons olive oil
¼ C. water
8 oz. Pancho Verde Chile Cerveza Beer
4 oz. beef stock
2 tablespoons salsa
½ teaspoon garlic powder
1 teaspoon salt
4 peppercorns
½ teaspoon marjoram
4 medium potatoes, peeled and quartered
4 carrots, peeled and sliced lengthwise
2 peppers, seeded and chopped
1 tablespoon chopped pimento
1 can chick peas, drained
½ C. mini-corn cobs

In large skillet, steam Chorizo sausage in ¼ C. water for 20 minutes. Drain water and set sausage aside.

In Dutch oven, brown beef chunks, ground beef, and onion in olive oil. Cut sausage in 1-2 inch portions. Add to beef/onion mix. Add Pancho Verde Chile Cerveza Beer, beef stock, and salsa. Mix together garlic powder, salt, peppercorns and marjoram. Add to meat mixture. Cover and simmer for 45 minutes.

Add potatoes, carrots, peppers, and pimento. Simmer 30 minutes. Add chick-peas and mini-corn cobs. Simmer for additional 15 minutes. Serve on a bed of fluffy, white rice with Portuguese rolls and butter or herb-seasoned garlic bread.

* Health Benefit: Rich in protein, vitamin A, B-complex vitamins, vitamin C, vitamin E, phosphorus, magnesium, zinc, potassium, pantothenic acid

Cheers!

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