Oaxacan-style Liver Stew
A quick, rustic stew of liver simmered in a tomato-chile sauce with carrots, green peppers, and beans. Serve with rice and boiled eggs for a hearty weeknight meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb liver (beef or chicken), sliced
- 2 cups tomato sauce
- 1 medium carrot, sliced
- 1 medium green bell pepper, chopped
- 1 cup cooked beans (pinto or black)
- 1 medium onion, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add the 1 chopped onion and 1 sliced carrot; cook until onion is translucent, about 4 minutes.
- 2
Add the 1 lb liver slices and cook until browned on both sides, about 3 minutes per side. Season with salt and pepper.
- 3
Pour in the 2 cups tomato sauce and 1 chopped green bell pepper. Stir in the 1 cup cooked beans. Bring to a simmer.
- 4
Reduce heat to low, cover, and simmer until liver is cooked through and carrots are tender, about 10 minutes. Taste and adjust salt.
- 5
Serve hot with rice and boiled eggs, if desired.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Wooden spoon
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