Okra South of the Border Style!

The new HEB opened on Humberto Lobo & we found okra & cooked it Texas style with a twist! FYI~the new store is awesome even by our Texas standards!!! That store is my beacon from the homeland. Got to love those things which are Texas reminders down here!!





Okra, Elote & Chipotle Stew

• 1/2 lb fresh okra, sliced 1/2” thick
• juice of 1 lime
• 3 tbsp olive oil
• 1 small onion, diced
• 1 green bell pepper, chopped
• 3 cloves garlic, chopped
• 5 roma tomatoes, chopped
• 1/2 cup chicken stock
• 2 tsp salt
• 1/2 tsp ground black pepper
• 3 Tbsp. red wine vinegar
• 4 slices of bacon, cooked crisp & crumbled
• 1 cup corn kernels
• 2 Tbsp canned chipotle in adobo, chopped
• 1 cup long grain rice, cooked


Toss the okra with the lemon juice. Let sit for 15 minutes.
In a large saucepan, heat the olive oil over high heat. Saute the okra for 5 minutes, until golden. Add the onion, reduce the heat to medium & cook for 5 minutes, until softened. Add the green pepper & the garlic, cook for 2 minutes more. Add the tomatoes, cook for 2 minutes, stirring, and add the chicken stock, bacon, salt, and pepper. Cook the mixture for 5 minutes, until thickened.
Increase the heat to medium, add corn & chipotle (taste & adjust according to personal heat preference). Stir the mixture well, add vinegar & stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes, serve over rice.