|4 cans||(small) diced green chiles (i recommend 2 hot and 2 mild to get a good noserun while eating: 4 mild to be slightly hot; all hot to be volcanic; of course)|
|1 pounds||Finely ground turkey|
|1 small||Zucchini; thinly sliced|
|1 cup||Frozen corn (off the cob)|
|1 can||(14-oz) canned peeled tomatoes; with juice|
|24 ounces||Water (up to)|
|6||Cloves garlic; minced (depends on your taste; and the clove size)|
|1 teaspoon||Ground cumin|
|1 teaspoon||Italian seasoning|
hi - i've been working on creating a good green chili stew for a while now.
i finally did it! it turned out great! this was inspired by some that i had last Christmas at Jemez Pueblo. it is a traditional new mexican dish.
serve with rice, and/or bread, and/or (fresh!) tortillas and butter, and/or sopapillas and honey, and/or chips and salsa/guacamole. Note: i make no bones about this being full of fat and salt.
1. Brown the ground turkey. just before it is done, add the garlic and saute it with the meat. Then put this into a large saucepan or dutch oven.
I did not drain the fat off - i think this is part of what made it taste so good. besides, if it weren't a bit greasy, it wouldn't be authentic.
2. Turn on heat to medium high and add tomatoes + juice. use a spatula or something to cut up the tomatoes in the pan. then add the rest of the vegetables, the chiles, the water, and the seasoning.
3. Bring to a boil, then turn heat down and cook until zucchini becomes soft. Spoon into bowls and eat. as with many things, this is also better the next day.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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