I stole this recipe from my brother years ago. And believe it or not, I have adapted it to make it EASIER! Now, I know any recipe when you dirty more than two pans is kind of a pain in the rear. But this one is worth it! I promise!
- 1.5 lbs of ground turkey (or
chicken)
- 2 containers of mushrooms, I like the fancy shitake ones, but you can get any kind you fancy
- two cans of white canellini
- two little cans of mild green chiles
- one big yellow onion
- half a bulb of garlic (or more)
- 2 fresh serrano chiles
- 16 oz. (half a big box) of chicken or turkey stock... I like kitchen
basics... just check and make sure the sodium content is low.
- a big glass (8-12 oz) of water
- olive oil
- monteray jack cheese
- a big bunch or two of cilantro
- 2 containers of mushrooms, I like the fancy shitake ones, but you can get any kind you fancy
- two cans of white canellini
- two little cans of mild green chiles
- one big yellow onion
- half a bulb of garlic (or more)
- 2 fresh serrano chiles
- 16 oz. (half a big box) of chicken or turkey stock... I like kitchen
basics... just check and make sure the sodium content is low.
- a big glass (8-12 oz) of water
- olive oil
- monteray jack cheese
- a big bunch or two of cilantro
-plain greek
yogurt
Spices: 2
tablespoons of cumin, sounds like a lot, but it’s a lot of meat! ½ tablespoon
of ground coriander, 1-2 teaspoons of oregano, and 1 tablespoon of minced
garlic (if you love garlic like I do)
I get both my dutch oven and another pan good and hot... medium high heat...
I put some olive oil in both... break up the turkey into one... put the
mushrooms (cut into thirds) in the other... turn down the one with the
mushrooms a bit.... drizzle a little more olive oil over both... salt and
pepper both as I'm cooking I let the mushrooms cook down.
I get both my dutch oven and another pan good and hot... medium high heat...
I put some olive oil in both... break up the turkey into one... put the
mushrooms (cut into thirds) in the other... turn down the one with the
mushrooms a bit.... drizzle a little more olive oil over both... salt and
pepper both as I'm cooking I let the mushrooms cook down.
Once both are
cooked, I turn the heat on the turkey
down and dump the mushrooms in the dutch oven with the meat. Then I add in the turkey stock and get the
empty pan hot again, add a little
olive oil and saute the onion for a couple minutes. Then add the garlic and chopped up serano peppers and saute a couple more minutes. Then I add the water to pan to get the delicious stuff off the bottom and then dump the whole thing into the pot. Then I rinse the beans and add them, add the chopped green chilis, add the oregano, cumin, minced garlic and ground coriander, cover it and let is simmer for an hour or so, stirring occasionally. Then I serve it up, stir in a handful of chopped cilantro, and sprinkle a little
monteray jack cheese and a dollop of plain greek yogurt, and sometimes some sliced avocado. It's awesome!
olive oil and saute the onion for a couple minutes. Then add the garlic and chopped up serano peppers and saute a couple more minutes. Then I add the water to pan to get the delicious stuff off the bottom and then dump the whole thing into the pot. Then I rinse the beans and add them, add the chopped green chilis, add the oregano, cumin, minced garlic and ground coriander, cover it and let is simmer for an hour or so, stirring occasionally. Then I serve it up, stir in a handful of chopped cilantro, and sprinkle a little
monteray jack cheese and a dollop of plain greek yogurt, and sometimes some sliced avocado. It's awesome!
No comments:
Post a Comment