1Tbrefined coconut oil(for coconut-free, sub lard)
1/2small red oniondiced
4medium carrotsdiced
1lbleftover cooked, torn meatsuch as pork, chicken or beef
2cupsbone broth
1tsphomemade SAZON SEASONINGfor AIP, see AIP SAZON variation
1/4tspground cuminfor AIP, omit
1/4tspHimalayan salt
1Tbtomato pastefor AIP, sub 2 tsp pumpkin puree + 1 tsp apple cider vinegar
1clovegarlicminced
1medium potatopeeled and chopped (for AIP and, sub rutabaga)
1/8bunch fresh cilantrochopped, plus more for garnish
lemon wedges for servingif desired
SAZON SEASONING (makes a small batch that can be stored for future uses)
1tspground coriander
1tspground cumin
1tspground achiote
1tspgarlic powder
1tspturmeric powder
1tspHimalayan salt
3/4tspground oregano
1/8tspcayenne pepper
AIP SAZON SEASONING (makes a small batch that can be stored for future uses)
2tspgarlic powder
2tsponion powder
1tspturmeric powder
1tspground oregano
1/2tspginger powder
1tspsafflower petals
1tspHimalayan salt
SQUASH RICE
2medium summer squashfinely grated
1Tbbutterfor AIP, sub refined coconut oil or lard
1/4tsphomemade SAZON SEASONING
Instructions
Heat the oil in a lidded medium to large Dutch oven over medium heat, then add the onions and carrots. Cook for 10 minutes, stirring occasionally, until beginning to brown.
Add in the meat, broth, seasonings, tomato paste, potato and cilantro and stir well. Cover with lid, reduce heat to just under medium, and cook for 20 minutes or until potatoes are cooked through.
While stew is cooking, make the SQUASH RICE: You can either microwave the shredded squash for 4 minutes, then stir in the fat and seasoning -or- sauté the squash in the oil over medium heat in a skillet for 2 minutes, then stir in seasoning. Set aside.
Serve stew in bowls aside a scoop of the squash rice, with chopped cilantro on top and a lemon wedge on the side if desired.