>Appetizer: Set out chips, salsa, and guac for the group while dinner is being cooked
>Stew: Heat pot on the stove with a drizzle of olive oil
>Dice onions and garlic, add onions to pot and saute until soft, then add garlic; continue to saute 1 minutes, then add tomatoes and stir
>Add corn, beans, 2 cups of vegetable broth, and some green chile sauce (consult group about how much spice they can handle); bring to a boil and cover for a few minutes
>Dice potatoes and add to boil for about 10-15 minutes
>After potatoes have softened, sour cream (if no dairy-free) and stir; reduce heat and simmer; if dairy-free guests/guides, add after they've been served
>Pork: Heat skillet(s) over medium heat; add a drizzle of olive oil; cook on medium heat, stirring frequently, until cooked through; set in serving bowl to optionally add to stew
>Cut cornbread into squares and serve with stew; garnish with cheese (optional)
Instructions for CELIAC:
Cornbread is NOT gluten free. Make sure to keep separate