I tried a new recipe that came with raves from my daughter and son-in-law, had all the ingredients on hand, was a quick recipe, and it was time to kick out dinner.
Assembled all the ingredients, chopped, measured, sauted, simmered.....
Oh MY!!! This is REALLY hot, and I know my daughter likes spicy food, but when her dad says we need to cut it with something, I knew I had something off in the recipe.
So I cooked some white rice, sliced some avocados, lime and had some corn chips. It was late so I was unable to call my daughter and decided it had great flavor, just so much heat that it made it difficult to eat.
Shared it with our son and a friend that can take the heat with a warning and in the meantime, emailed my daughter and asked what I did wrong. She called back laughing hysterically!!! I was supposed to use 1 canned chipolte chile in adobo sauce chopped, NOT 1 CAN of chipolte chile in adobo sauce!!! LOL, we were all rolling on the floor!!! Honest mistake and made for a good laugh.
So, I do recommend the recipe, it is really flavorful, but definitely only use ONE pepper from the can, like Ang said, that would "burn a hole in your stomach" !
I used frozen "just chicken" from Trader Joe's and it was a good substitution, I know Ang used a roasted chicken from the store.
The recipe is below.
This Mexican stew is topped with shredded cabbage, sliced radishes, cilantro, and lime wedges.
Yield: 4 servings (serving size: 1 1/4 cups)
- 1 tablespoon olive oil
- 1 canned chipotle chile in adobo sauce
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped carrot
- 2 tablespoons minced garlic
- 2 teaspoons chili powder
- 2 cups leftover cooked turkey, shredded (light and dark meat)
- 3 cups fat-free, less-sodium chicken broth
- 1/2 cup tomato puree
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15.5-ounce) can white hominy, drained
PreparationHeat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder), and sauté 5 minutes or until tender. Add remaining ingredients, and bring to a simmer.
Cover and cook 45 minutes or until slightly thick, stirring occasionally.