• Cherokee Mojo Stew

    2 votes
    Prep time:
    Cook time:
    Servings: 3 big bowls
    by Gabriel Denison Chandler
    11 recipes
    This can be made with venison or goat, but doesn't play so well with chicken. A great stew to satisfy and pick most of the ingredients from your garden. This recipe is for 2-3 people, so increase accordingly. For wine buffs, a sturdy Shiraz or classic Cabernet marries well.


    • 1 banana pepper
    • 2-3 green tomatoes
    • 2-3 ears of corn, cobbed
    • 1/2 parilla pepper
    • 1/2 green pepper
    • 1/2 red pepper
    • 1 Sweet Onion
    • 1 can Red Kidney beans
    • I thick pork steak, cubed
    • 2 tblsp minced garlic(may use dried)
    • 1 cube tomato boullion
    • 4 pinches of cumin
    • fistful of fresh cilantro (chop)
    • 1/2 cup coffee
    • 1/2 cup water
    • Cornbread, fresh baked or left over


    1. Chop all peppers, onion, and corn
    2. Saute in little olive oil in a deep skillet or wok w/ cumin
    3. Cubed meat should be browned in separate skillet
    4. Add browned, cubed meat, water and coffee and boullion cube
    5. crumble up the boullion cube if possible
    6. Add the red beans and cumin.
    7. Sprinkle mixture with minced garlic and cover for 15-20 minutes on med-low heat
    8. Stir well from the bottom and cook another 5-10 minutes.
    9. Serve with cornbread crumbled on top.

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