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Guerro Cream of Reuben Stew with Marbled Rye Croutons

Guerro Cream of Reuben Stew with Marbled Rye Croutons


For Stew: 

  • 2 tablespoons vegetable oil
  • ½ stick butter
  • 2 cups onion, diced
  • 1 cup celery
  • 2 cups carrots, diced
  • 4 cloves garlic, rough chopped
  • 12 ounces of packaged cole slaw mix, rough chopped
  • ¼ cup all-purpose flour
  • 1 tablespoon caraway seeds
  • 1 tablespoon Dude Food Fire Chili Guero Spice Blend
  • 1 ½ cup chicken broth
  • 1 cup heavy cream
  • 2 pounds pastrami, rough chopped
  • Salt to taste
  • 8 ounces swiss cheese, grated
  • 4 ounces chihuahua cheese, crumbled

For Croutons:


For Stew:
  • In large 6-8 quart nonstick pot over medium-high heat add oil, butter, and onions. Cook 2-4 minutes.
  • Add celery, carrots, garlic, slaw mix, caraway seasoning, and Chili Guerro spice blend. Cook 5 more minutes. Add flour to make a thick paste. Cook for one minute.
  • Add broth and cream and whisk until smooth and mixed in. Add in the meat. Bring to boil, reduce heat, and simmer for 15 minutes stirring every 2-3 minutes to keep from sticking.
  • Remove from heat, cover, and let sit for 10-15 minutes. Taste and adjust salt before serving.

For Croutons:

  • Coat inside of a very large mixing bowl with vegetable oil.
  • Sprinkle Chili Guerro spice blend over the oil so it sticks to the inside of the bowl.
  • Add sliced bread cubes and mix well to soak up the oil and spices off of the bowl.
  • Spread in one layer in a cookie sheet and bake 10-15 minutes until crusted on edges.

For Garnish:

  • Mix together Swiss cheese and chihuahua cheese.
  • Top each soup bowl as you are serving. 
  • Top with croutons and enjoy.