ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Leftover turkey lends itself to spices. The only trick to incorporating it in chili is to avoid overcooking it. In this chili the turkey is added during the last 5 minutes or so of cooking time, just before serving turkey on hand, you can use ground turkey sautéed in a bit oil until cooked through, or diced turkey tenders simmered in chicken broth for about 15 minutes, until just done.
Yield: 4 to 6 servings
2 Tablespoons vegetable oil (not canola)
1 medium size onion, chopped (about 1 cup)
2 cloves garlic, minced
3 or 4 fresh green chiles, parched, peeled and chopped or ½ cup canned or frozen chopped green chiles
¼ cup crushed caribe chile, preferable from New Mexico
3 cups chicken broth
1 can (15 ½ ounced) pinto beans, rinsed and drained
2 teaspoons ground cumin, divided
3 cups cooked diced or ground turkey (1 ½ pounds, see headnote)
8 to 12 corn tortillas, warmed for serving (optional)
Place the oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic, green chiles, caribe chile, broth, beans and 1 teaspoon of the cumin. Cook, uncovered, until the flavors blend, about 15 minutes.
2. Add the turkey and cook for about 5 minutes. Add the remaining 1 teaaspoon cumin, taste and adjust the seasonings as needed. Serve with warm corn tortillas, if desired.
Reprinted with permission from Jane Butel’s CHILI MADNESS, 2nd edition.