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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. If you don’t have leftover turkey on hand, you can use ground turkey sautéed in a bit of 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, preferably from New Mexico 3 cups chicken broth 1 can (15 ½ ounces) pinto beans, rinsed and drained 2 teaspoons ground cumin 3 cups cooked diced or ground turkey (about 1 ½ pounds) 8 to 12 corn tortillas, warmed for serving (optional)
1. 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 teaspoon cumin, taste, and adjust the seasonings as needed. Serve with warm corn tortillas if desired.