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.
This chili has a wonderful flavor bordering a gumbo without the okra or the file. I made it the first time from the end of the garden vegetables, of which I had considerable. If you want to double up on some of the vegetables, omitting some and even adding others, it will still be very good!
Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large, whole boneless, skinless chicken breasts cut in ¾ inch dice
1 large onion, chopped
3 cloves fresh garlic, minced
2 stalks celery, sliced ¼ inch wide
2 cups green chile, cut in ½ inch width-wise pieces (8 to 10 green chiles, parached and peeled) or canned or frozen
6 ripe large tomatoes, peeled and chopped
4 apple chicken (or similar) sausages, sliced
2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
1 stalk broccoli, chopped
1, 15 ounce can or 2 cups black beans
2 cups sliced and chopped cabbage, about ½ small head
2 large carrots, sliced crosswise ¼ inch thick
2 cups chicken stock
1. Heat the oil in a large pot, at least 5 quart. Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear. Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
2. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes. Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.