Recipe: Nopales (Prickly Pear Cactus) Stew
Description: There are tricks to this recipe:

1. Finding nopales pads from a Mexican grocery.

2. Finding the willpower to ever put down the spoon after the first bite.
Ingredients: [{"text": "2 pound(s) fresh nopales pads. (preferably with spines already cut off)"}, {"text": "1 package(s) shredded chicken (or whatever pre-cooked meat is desired)"}, {"text": "2-4 clove(s) garlic (tailor amount to specific palate)"}, {"text": "1 - onion"}, {"text": "1 can(s) fire roasted tomatoes with garlic"}, {"text": "2 can(s) diced chili, onion, and tomato"}, {"text": "1 can(s) black beans"}, {"text": "1 can(s) butter beans"}, {"text": "1 can(s) navy beans"}, {"text": "1 can(s) chili beans"}]
Instructions: How to prepare the Nopales:

Slice up the pads first lengthwise then horizontally. You should have cuts of various sizes. Boil in water for 5-6 min. Strain in colander and repeat. The nopales are now   prepared.
Chop and saute the onion and garlic.
Pour all the cans into the crock pot (pour everything inside the cans).

Dump the shredded chicken, prepared nopales, and sauteed garlic and onions into the crock pot as well. 

Stir everything until properly mixed.
Use whatever time interval on the crock pot fits your schedule. Make sure dish is warm before serving.

A Dutch Oven can be used as substitute for the crock pot. Again make sure stew is warm and ready before serving.

Suggest chips and fresh fruit (preferably tropical) for accompaniment.
