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    You are in: Home / Recipes / Pancho Villa Stew Recipe
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    Pancho Villa Stew

    Pancho Villa Stew. Photo by Chef Petunia

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    weekend cooker's Note:

    a recipe that I found in my filing cabinet, that was hiding for a long time.

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    Serves: 6-8


    Units: US | Metric


    1. 1
      Cut sausage into 1/2 inch pieces.
    2. 2
      In a slow cooker, combine all ingredients and stir well.
    3. 3
      Cover and cook on low for 5-7 hours.
    4. 4
      Serve with buttered flour tortillas.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on September 27, 2012


      EXCELLENT stew but more like a soup. I used dark red kidney beans as that is what I had on hand and I also used a can of diced tomatoes with mild green chiles plus the extra can of chiles. I think next time I will omit the salt as I thought this had enough saltiness, otherwise, its a wonderful recipe!!

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    • on February 01, 2009

      For ease and flavor, this is hard to beat. I think I made enough changes that a rating may not apply, but we enjoyed this very much. Probably the biggest change was that I just simmered this on the stovetop rather than using a crockpot. I browned the onions and garlic with the spices (except cocoa, which I added at the end), then added the rest of the stuff. Including the chopping and the simmering, this took 50 minutes (would have been shorter except that I was preparing other things). I served this with warmed tortillas and cheddar cheese for sort of a fajita-like DIY thing--so I omitted the broth entirely to keep the liquid down. I also used 5 garlic cloves rather than powder, just 1 can of beans (and drained the liquid), a whole bag of frozen corn, and since I wanted meat as a flavoring rather than the main event, I omitted the ham and used ~8 oz smoked sausage. Obviously this cuts down on the number of servings. However, I used the same amount of spices and it was not overpowering. I think the addition of the cocoa powder is great for deepening the flavor and, in a less liquid situation like I had, for making a slightly thickened sauce. Thanks for a great meal!

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    • on January 10, 2009


      Very satisfying, reminds me of jambalaya but the pinto beans set it apart. DH can't wait to have more. The cumin and cocoa added the Mexican touch that separated this from other stews. This completely filled my 4-quart crockpot. The cooking time is somewhat short for a work day, but I was able to prepare it in leisure on a sleep-late Saturday and then take care of my chores while it cooked. I'm freezing the leftovers; I expect it to be even better when I reheat it. Thanks for posting, weekend cooker! Made for "KateL's Soups and Stews Party" in Potluck Tag.

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    Nutritional Facts for Pancho Villa Stew

    Serving Size: 1 (522 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 751.9
    Calories from Fat 330
    Total Fat 36.6 g
    Saturated Fat 12.2 g
    Cholesterol 109.7 mg
    Sodium 1956.6 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 16.2 g
    Sugars 7.9 g
    Protein 47.9 g

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