Clean-Out the Fridge Stew

Ingredients

• 2 tablespoons coconut oil
• 2 onions
• diced
• 2 celery ribs
• chopped fine
• 2 jalapenos
• chopped fine
• 1 poblano pepper
• chopped fine
• 1 serrano pepper
• chopped fine
• 9 garlic cloves
• chopped fine
• 2 12 lbs stew meat
• 8 cups water
• 9 large tomatillos
• diced
• 2 bay leaves
• 2 tablespoons chicken bouillon
• 1 12 teaspoons paprika
• 1 teaspoon turmeric
• 14 teaspoon cinnamon
• 1 teaspoon cumin
• 12 teaspoon ginger
• 1 teaspoon saffron
• 1 stalk lemongrass
• 8 cups zucchini
• sliced in half-moons
• 1 (10 ounce) box frozen chopped spinach
• 12 bunch fresh cilantro
• chopped
• pepper

Instructions

1. Heat coconut oil in a large, heavy soup pot.
2. Add onions, celery, peppers and garlic.
3. Saute over medium heat until onions start to brown.
4. Add stew meat and saute for about 5 minutes.
5. Add water, tomatillos, bay leaves, chicken bouillon, paprika, turmeric, cinnamon, cumin, ginger, saffron and lemongrass.
6. Bring to a boil; reduce heat and simmer for 1 hour.
7. Remove bay leaves and lemongrass stalk.
8. Add zucchini and spinach bring back to a boil.
9. Add cilantro.
10. Reduce heat and simmer for an additional 10 minutes.
11. Add black pepper as desired.