Hunter's Stew Recipe

Heat oil & sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and diced jalapeño and cook 30–60 seconds until fragrant.

Brown the sausage

Push the softened onion mixture to the side and increase heat to medium-high. Add the sliced smoked sausage in a single layer and brown for 3–4 minutes, stirring occasionally, until edges are seared. Stir everything together.

Develop tomato base

Reduce heat to medium. Stir in the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Add the canned diced tomatoes (with juices) and the minced chipotle peppers in adobo; stir to combine and simmer 2–3 minutes to meld flavors.

Add beans and vegetables

Add the drained red beans, black beans, and cannellini beans to the pot along with the sliced okra and corn kernels. Stir gently to distribute ingredients.

Add broth & simmer

Pour in the chicken or vegetable broth and bring the stew to a gentle simmer. Scrape the bottom of the pot to deglaze any browned bits. Reduce heat to low, cover partially, and simmer for 20–25 minutes, until flavors marry and okra is tender but not mushy.

Season the stew

Stir in the ground cumin, dried oregano, smoked paprika, and bay leaf. Continue simmering 5 more minutes. Taste and add salt and black pepper as needed.

Finish and freshen

Remove the bay leaf. Stir in the fresh lime juice and chopped cilantro. If the stew is too thick, add up to 1/2 cup extra broth or water to reach desired consistency. If you prefer more heat, add additional minced chipotle or a pinch of cayenne to taste.

Ladle the hunter's stew into bowls. Garnish with a dollop of sour cream or yogurt, sliced green onions, and additional cilantro if desired. Serve with tortilla chips or crusty bread alongside.