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Categories:
vegetable chorizo garlic onion red ground coriander ground cumin tomatoes turkey breast chicken stock chipotles cornmeal honey tortilla chips lime wedges
Viewed: 71 - Published at: 5 years agoIngredients
- 1 tablespoon vegetable or olive oil
- 1 pound Mexican chorizo, cut from casings
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 red or green bell pepper, chopped
- 1 tablespoon ground coriander (a palmful)
- 1 tablespoon ground cumin (a scant palmful)
- One 15-ounce can diced tomatoes
- 1 pound cooked, diced turkey breast
- 2 to 3 cups chicken stock
- 2 tablespoons pureed chipotles in adobo
- 2 tablespoons cornmeal or quick-cooking polenta
- 1 tablespoon honey
- Chili-flavored tortilla chips or Fritos, for topping
- Lime wedges, for serving
Method
- Heat the oil in a Dutch oven over medium-high heat.
- Brown the chorizo, crumbling the meat as it cooks.
- Add the garlic, onions and peppers and cook until softened, 5 minutes.
- Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey.
- Simmer over low heat to thicken, 45 minutes.
- Top with the chips, and serve with a lime wedge alongside.
- Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.
