2 teaspoons grated lime zest or 1/4 teaspoon lime oil
1 tablespoon fresh lime juice
1/2 teaspoon chili seasoning or ground cumin
salt and pepper to taste
Black Bean and Pineapple Salsa
1 (15 ounce) can black beans,
rinsed and drained
1 cup (10 ounces) fresh diced pineapple
1/2 teaspoon chili
seasoning or ground cumin
1/4 teaspoon salt
To make the stew: Mix the flour, salt, pepper, and cumin in a shallow dish.
Dredge the meat cubes in the seasoned flour.
Heat some of the oil in a heavy frying pan. Brown a few pieces of meat at
a time; if you crowd the pan, the meat won’t brown well. Remove the meat when
brown, and place in large stew pot or slow cooker.
Brown the onions and peppers, using additional oil as needed. Place the
vegetables into the stew pot or slow cooker, along with the tomatillos, chicken
broth, diced tomatoes, and remaining seasonings. Bring to a simmer, and cook
for 1 to 2 hours, until the meat is tender and the sauce has thickened.
Season the stew to taste.
To make the cream: Stir together the sour cream and remaining ingredients;
cover and chill for several hours.
Black Bean and Pineapple Salsa: Toss all of the ingredients together, and
refrigerate until needed.
Serve the stew over rice or in flour tortillas, topped with lime cilantro
sauce or shredded cheese.