Kielbasa Stew

Kielbasa Stew

• 2 28-oz cans large cans whole peeled tomatoes — 28 oz each, undrained
• 2 pounds fully cooked smoked kielbasa or Polish sausage — cut into ½-inch rounds
• 3 yellow onions — medium dice
• 6 large carrots — ¼-inch rounds
• 8 oz mushrooms — quartered
• 14 oz diced roasted green chiles
• As needed salt (optional) — to taste
• As needed black pepper (optional) — to taste

1. Prepare the Tomatoes: With an 8-quart soup pot or Dutch oven off the heat, add the whole tomatoes and all of their liquid. “Smoosh” the tomatoes gently by hand or with a spoon for 1 to 2 minutes, until no whole tomatoes remain and the mixture has a rustic, chunky texture.56 oz tomatoes
2. Add the Ingredients: With the pot still off the heat, add the kielbasa, onions, carrots, mushrooms, and green chiles. Stir gently for about 1 minute, until the ingredients are evenly distributed.32 oz kielbasa, 3 onions, 6 carrots, 8 oz mushrooms, 14 oz green chiles
3. Bring to a Boil: Set the pot over medium-high heat and cook uncovered for about 15 minutes, stirring every few minutes, until the liquid reaches a steady boil.
4. Simmer the Stew: Cover the pot, reduce the heat to low, and simmer gently for about 35 minutes, stirring every 10 minutes, until the onions are soft and the carrots are fork-tender but still hold their shape.
5. Adjust and Serve: Taste the stew and season with salt and black pepper only as needed. Stir for 1 minute, then ladle into bowls and serve hot.salt, black pepper