Chili Verde Pork Tamales


Chili Verde Pork Tamales
After playing with this recipe for about a year now, I am now confidant to share this with you all. I was back and forth with the choice of meat to use until my husband made it clear that pork was his favorite for the green sauce. I recommend taste testing your chilli’s before you add them to your sauce. Depending on where your chili’s come from, it will make a difference in heat. Some can be extremely hot while others can be very mild. I used 8 large jalapenos for this recipe because they were med in heat. You may want to use only a couple if you are looking for mild. This recipe made 32 tamales. Overnight the Corn husks so planned accordingly.
Recipe type: main
  • Basic Tamale Dough
  • 1 large bag of dried corn husks (soak overnight in hot water)
  • 1⅓ cup or 10 oz Pork Lard or vegetable shortening if you choose. If you are not a vegetarian, you will enjoy the rich flavor the lard will add.
  • 1 teaspoon salt
  • 1 ½ teaspoon baking powder
  • 3 ½ cups dried masa harina (instant corn masa flour) for tamales mixed with 2 ½ cups of hot water
  • 1 ½ cups chicken broth (I recommend homemade with spices out of chicken thighs)
  • Chili Verde Sauce
  • 15 medium Tomatillos, husks removed and cleaned thoroughly
  • 7 Poblanos
  • 4 to 8 Jalapenos depends on heat level you are wanting
  • 2 small yellow onions cut in large chunks
  • 4 large garlic cloves
  • 3 cups fresh cilantro, stems included
  • Juice of 3 limes
  • 1 to 2 teaspoon salt (test to desired taste)
  • 1 teaspoon coarse ground black pepper
  • 3 ½ Lbs Pork shoulder/butt, boneless if you find it or ask your butcher to do it for you (trim the excess fat)
  • Plus ½ cup of broth
  2. Fill your sink or a very large roasting pan with hot water. I separate all the husks and remove the ones that are to small or torn. Submerge them into the hot water and put something heavy on them to keep them submerged. Do this the night before so they will be ready the next day.
  4. Set the oven at 325. Cut the pork shoulder in about 3 inch cubes. Try to trim it from excess fat, but do not try to remove all the fat. This is what will give it LOTS of flavor. Set aside while preparing the Verde sauce.
  5. The Tamale Dough
  6. In a stand up mixer, on med high mix the lard, baking powder and salt till light and fluffy. (About 2 mins) Next start adding the prepared masa in 3 parts, turn the speed down to low and slowly add 1 cup of the chicken broth. Mix until smooth then add the other half cup of broth. Taste if more salt is desired. The consistency should be like a very thick cake batter, not runny! Place in the fridge for about an hour. When ready to form the tamales, remove from fridge then rebeat the masa and add another ½ cup of broth.
  8. Use a grill if possible, if no grill then set your oven to broil. Place the first 5 ingredients on a cookie sheet lined with parchment paper or aluminium foil. (Tomatillos, jalapenos, poblanos, onion, garlic) You may need to use 2 cookie sheets for this and do in separate batches. This will need your attention so no walking away or distractions during this step. If doing in separate batches, do the chilies first. When one side gets a nice dark chard, flip them over and try to get it all evenly charred. When finished, place them in a bowl and seal with foil to sweat them out. This will help to remove the skin easily when cooled. When charring the tomatillos and onions, do a quick char on top then remove then right away. You want them to be firm. The garlic cloves broil with the skin on till soft.
  9. When the chillies have cooled, peel the charred skins off and remove seeds and steams. Be sure to wear gloves or you may have burning fingers! Add all the ingredients in a blender and blend till smooth. If it is to hot, add more cilantro and lime to help tone it down. Yield 8 cups
  10. In a dutch oven (a roasting pan can be used with aluminium foil to seal tightly as possible) add the pork and 4 cups of the verde sauce and ½ cup of chicken broth. Mix till coated then seal. Place in the heated oven for 3 hours. I like to check every hour and give it a stir. It is finished when the meat falls apart effortlessly. Using two forks, shred all the meat and mix well with the sauce. If sauce is to thick, add more broth to desired consistency. Let cool while you finish the masa.
  11. Make the Tamales
  12. Tear 32 long thin strips from the cornhusks. One at a time, choose a cornhusks with the wider end towards you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 2 heaping tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together. If the uncovered borders of the two long sides you’re holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamale. Finally, fold up the empty 1½-inch section of the husk to make a tightly closed bottom leaving the top open, and secure it in place by loosely tying one of the strings or strips of husk around the tamale. As they’re made, stand the tamales on their folded bottoms in the prepared steamer. Don’t tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.
  13. Time to steam
  14. Steaming 32 tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need a tamale steamer that you can find in any Mexican grocery store. After you have placed all the tamales upright in the steamer, use cornhusks to over the tamales and I go extra by placing a dampened small dish towel on top of that with a secure lid. This will protect the tamales from direct contact with the steam and to add more flavor. Steam over a constant medium heat for about 1¼ hours. Pay attention that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. Enjoy with the extra left over Verde salsa.
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Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting


Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting
I combined recipes I found and made this moist yummy cupcakes.
  • For the Candied Bacon
  • ½ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons unsweetened dutch process cocoa powder
  • 12 slices bacon
  • For the cupcakes
  • 1 cup (2 sticks) unsalted butter
  • 1 cup stout (such as Guinness)
  • ¾ cup unsweetened cocoa powder (preferably Dutch-process)
  • ¾ teaspoon salt
  • 1½ teaspoons baking soda
  • 2 cups sugar
  • 2 cups all purpose flour
  • ⅔ cup sour cream
  • 2 large eggs
  • For the Whiskey Ganache Filling
  • 8 ounces bittersweet chocolate
  • ⅔ cup heavy cream
  • 2 tablespoons butter, room temperature
  • 2 teaspoons Irish whiskey (optional)
  • For the Dulce De Leche Frosting
  • 1 cup dulce de leche
  • 8 oz cream cheese room temp
  • 1 teaspoon vanilla extract
  2. Preheat oven to 350 and set a rack on a foil lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a med bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop the bacon to desired size and set aside.
  4. Preheat oven to 350 degrees and line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to a simmer in a heavy, large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  5. Using a stand up Mixer, whisk the flour, sugar, baking soda, and ¾ teaspoon salt till blended. beat the eggs and sour cream in to blend. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat on low speed until completely combined. Divide the batter among the cupcake liners, fill two-thirds to three-quarters of the way. Bake the cupcakes until a tester inserted into the center comes out clean, rotating them once front to back if your oven bakes unevenly, about 16-18 minutes. Cool the cupcakes on a rack completely.
  7. Chop the chocolate and place in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then whisk until smooth (if there are still pieces of unmelted chocolate after whisking for a couple of minutes, you can heat it over a double boiler, whisking constantly until it's completely smooth). Remove from heat and add the butter and whiskey and stir until combined.
  9. Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter, an apple corer, or a small sharp knife, cut the centers out of the cooled cupcakes. Put the ganache into a piping bag with a wide tip (or a plastic bag with a corner snipped off) and fill the holes in each cupcake about ⅔ of the way from bottom to the top.
  11. Beat the dulce de leche, cram cheese and vanilla in a large bowl with a mixer on medium speed until combined. Transfer to a pastry bag fitted with a large star tip and refrigerate 30 minutes.
  12. Pipe the frosting onto the cupcakes and top with the candied bacon.
  13. Enjoy!

Marinated Pork Chops with Tomatillo Herb Sauce


Marinated Pork Chops with Tomatillo Herb Sauce
Prep time
Cook time
Total time
I like to use nice thick chops for this recipe and let them marinate for at least 3 hours. The citrus tones with the herb sauce are a wonderful combination. Grilling is a must!
Recipe type: Main
Serves: 3
  • Ingredients for Marinade
  • ¼ c Olive Oil plus 2 tablespoons
  • Zest of one lemon and juice of 2
  • 1 heaping tablespoon of chopped fresh rosemary
  • 4 garlic cloves, minced
  • Healthy pinch of ground pepper
  • 2 or 3 thick Pork Chops
  • Ingredients for Tomatillo herb sauce
  • 1 tablespoon drained capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 c flat leaf parsley
  • ½ c basil leaves
  • ½ c mint leaves
  • 1 large fresh Tomatillo, rough chop
  • Salt to taste
  1. In a large bowl, whisk the olive oil with the lemon zest and juice, rosemary and 1 of the garlic cloves minced, season with salt and pepper. Add the pork chops and turn to coat. Let sit at room temperature for at least 2 hours, turning every 30 minutes.
  2. In a food processor, pulse the garlic, capers, mustard and vinegar to combine. Add the parsley, basil and mint and pulse to chop. Add the remaining 2 tablespoons of olive oil and pulse jus to combine. Transfer the sauce to a bowl and season with salt and pepper. Light your grill!
  3. Remove the pork from the marinade and lighting season with salt and pepper. Grill over high heat and turn only once, just until cooked. About 4 minutes per side. A perfect thick pork chop temp should reach 145.


Mustard Herb Crusted Chicken Breast


Mustard Herb Crusted Chicken Breast
Cook time
Total time
I never tire of trying recipes with mustard. My husband loved this recipe and says this one everyone should definitely make. A simple and fast recipe with a lot of flavor that the whole family will love.
Recipe type: Main
Serves: 2
  • Ingredients for the crust
  • 2 slices of sourdough bread (any is fine too) crust removed
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary, chopped fine
  • ¼ c finely grated Parmesan cheese
  • Pince of salt and pepper
  • ¼ c extra virgin Olive Oil
  • 2 large Chicken breast skin removed
  • 2 heaping tablespoons of Dijon mustard
  1. Directions
  2. Preheat oven to 400
  3. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and cheese, season with salt and pepper and pulse until combined. Add 3 Tablespoons of the oil and pulse until the crumbs are evenly moistened. Add more oil if needed. Put in bowl and set aside.
  4. In a ovenproof skillet, heat the remaining oil on high heat till shimmering. Lightly season the chicken breast with salt and pepper on both sides and add to the skillet. Cook the chicken on each side till golden about 6 mins. Remove from heat.
  5. Spread 1 tablespoon of mustard on each chicken then carefully spoon the bread crumbs on top of the mustard spread, patting them on with the spoon. Transfer the skillet to the oven and roast for about 15 minutes and the crumbs are golden and crisp. Chicken temp should reach 165.
  6. Serves 2 about 35 minutes


Grilled Chicken Leg Quarters with Cilantro Chimmichurri

Grilled Chicken Leg Quarters with Cilantro Chimmichurri
Who doesnt love chimmichurri? There are a variety of herbs you can use to make this delicious sauce. Be sure to let marinate as long as possible to really get the flavor to be intense.
Recipe type: Main
  • 6 garlic cloves, minced
  • 4 teaspoons kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons grated lime zest plus 2 tablespoon juice
  • 2 teaspoon plus ¼ cup olive oil
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 4 chicken leg quarters, trimmed
  • 3 heaping tablespoons chopped fresh cilantro
  • 3 heaping teaspoons chopped fresh oregano
  1. Combine garlic, salt, sugar, lime zest, 2 tsp oil, cumin, pepper, and cayenne in a bowl and mix to form paste. Reserve 2 tsp garlic paste for dressing.
  2. Pat leg quarters dry with paper towel. With skin side up, slice4 parallel diagonal slashes in chicken. With 1 across drumstick, 1 across leg joints and 2 across thighs. Should be deep enough to reach the bone. Make one more slash on other side of drumstick. Rub remaining garlic paste all over chicken and into the slashes. Refrigerate chicken for a least 1 hour or even better overnight.
  3. Turn all the burners on to high and let it get very hot. Then turn primary burner to medium and others to low. Place chicken on cooler side of grill skin side up. Cover and cook until underside of chicken is lightly browned, 9 to 12 minutes. Flip chicken and cover and cook until leg joint registers 165, 7 to 10 minutes.
  4. Transfer chicken to hotter side of grill, skin side down and cook covered until skin is well browned, 3 to 5 minutes. Flip chicken and continue to cook until leg joint is 175 about 3 minutes longer. Put to a plate and let rest for about 5 minutes.
  5. While resting, whisk remaining ¼ cup oil, lime juice, cilantro, oregano and reserved galic paste together in bowl. Spoon half of dressing over chicken and serve. Yummy!


Czech Kolaches

Czech Kolaches
This recipe takes some time to make so plan ahead. My husband is part Czech and loves sweets. So this Czech treat is a winner. You can also make these with fruit filling of your choice like a lemon curd would be delish!
Recipe type: Breakfast
  • Dough
  • 1 cup whole milk
  • 10 tablespoons unsalted butter, melted
  • 1 large egg plus 2 large yolks
  • 3 ½ cups all purpose flour
  • ⅓ cup sugar
  • 2 ¼ teaspoons instant or rapid rise yeast
  • 1 ½ teaspoon salt
  • Cheese Filling
  • 6 oz cream cheese, softened
  • 3 tablespoon sugar
  • 1 tablespoon all purpose flour
  • ½ teaspoon grated lemon zest
  • ¾ cup ricotta cheese, whole milk is best
  • Streusel
  • 4 tablespoon plus 2 teaspoon flour
  • 4 tablespoon plus 2 teaspoon sugar
  • 2 tablespoon unsalted butter cold cut into pieces
  • 1 large egg beaten with 1 tablespoon milk for brushing
  1. For the dough
  2. Grease large bowl. Whisk milk, melted butter, and egg and yolks together in a bowl. (batter will form clumps) Whisk flour, sugar, yeast, and salt together in a bowl of stand mixer. Fit mixer with a dough hook, add milk mixture to flour mixture and knead on low speed until no dry flour remains, about 2 minutes. Increase speed to medium and knead until dough clears sides of bowl but still sticks to bottom, 8 to 12 minutes.
  3. Transfer dough to greased bowl and cover with plastic wrap. Cover with dish cloth and let rise in a warm place for an hour or more till it has doubled in size.
  4. For the cheese filling
  5. Using a mixer with paddle, beat cream cheese, sugar, flour, and lemon zest on low speed until smooth, about 2 minutes. Add ricotta and beat until just combined about 30 seconds. Transfer to bowl, cover wih plastic and refrigerate until ready to use.
  6. For the Streusel
  7. Combine flour, sugar, and butter in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and keep in frig till ready to use.
  8. Line 2 rimmed baking sheets with parchment paper. Punch down dough and place on lightly floured counter. Divide into quarters and cut each quarter into 4 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth.
  9. On counter, cup each ball in your palm and roll into a smooth tight ball. Arrange 8 balls on each prepared sheet and cover loosely with plastic and a dish cloth. Place in a warm place and let sit to rise till doubled it size. About 90 minutes.
  10. Heat oven to 350. Grease and flour bottom of a ⅓ cup measuring cup and make a deep indentation in center of each dough ball by slowly pressing until cup touches sheet.
  11. Gently brush kolaches all over with egg-milk mixture. Divide filling evenly among kolaches and smooth with back of spoon, sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching and rotating sheets halfway through baking. Let kolaches cool on pans for about 10 minutes. These are great warm or cold.


Beet Gnocchi with walnut sage butter

Beet Gnocchi with walnut sage butter
When thumbing through April's issue of Food & Wine magazine, I was very excited to find this amazing recipe. I love Beets and they are so very good for you too. This recipe takes some time but the results are worth every minute.
Recipe type: Main
  • 2 pounds medium beets, scrubbed
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • Freshly ground pepper
  • 1 cup fresh ricotta (8 ounces)
  • 1 large egg, lightly beaten
  • Pinch of nutmeg, preferably freshly grated
  • ¾ cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup coarsely chopped walnuts
  • 1½ sticks unsalted butter, cubed
  • 16 small sage leaves
  • 1 tablespoon fresh lemon juice
  1. Preheat the oven to 375º.
  2. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add ¼ cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely. You can also boil the beets till tender about 45 minutes.
  3. Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
  4. In the bowl of a standing mixer fitted with the paddle, combine 1½ cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the ¾ cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
  5. Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
  6. Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a ½-inch-thick rope. Cut the ropes into ½-inch pieces and transfer the gnocchi to the prepared baking sheet.
  7. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
  8. In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
  9. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.


Green Chili with Zucchini Quiche

Green Chili with Zucchini Quiche
I like to make everything mini size. These are great to make mini and serve them with a brunch menu or take a dozen with you to work and get praised. You can buy store made pie crust to make it easier, but there really isnt anything better than from scratch.
Recipe type: Breakfast
  • For Pie Crust
  • 2½ cups flour
  • 2 sticks unsalted butter cold
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons ice water
  • For Filling
  • 1 Tablespoon olive oil
  • ½ cup diced shallots
  • 2 cups shredded Zucchini
  • ¼ c all-purpose flour
  • ¼ teaspoon Kosher salt
  • ½ teaspoon baking powder
  • 3 eggs beaten till fluffy
  • 3 cups of two or more kinds of cheese ( cheddar, gouda, parmesan, etc)
  • 1 cup cottage cheese
  • 1 (4 oz) can chopped green chiles, drained (roast your own in 400 oven, peel, seed, chop. so much better then canned and easy)
  1. Preheat the oven to 375 degrees.
  2. To make the dough for the pie crust, mix 2½ cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. or pulse in a food processor.
  3. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  4. roll the dough on a floured surface to the desired size.
  5. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
  6. Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 5 minutes, for a full-size quiche, about 10 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
  7. While the crusts are baking, grate the zucchini and use a paper towel or two to take out as much moisture as you can. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until soft then add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 5 minutes. set aside
  8. Combine all the rest of the ingredients and then add the zucchini mixture, beat until combined.
  9. Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Allow to cool for about 10 minutes before serving.

Basic Pancakes

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Basic Pancakes
Who doesn't love pancakes? My grandson loves to help me make Mickey Mouse shaped pancakes then decorate with different fruits. Have fun with them!
Recipe type: Breakfast
  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • Cooking spray
  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
  2. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together milk, butter and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  4. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly spray with cooking oil.
  5. For each pancake, depending on the desired size, scoop with a ¼ cup of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet or 1 large.
  6. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more spray and remaining batter. Serve warm, with desired toppings.


Turkey Chili

Turkey Chili
This is awesome to make on a cold day cuddle up on the sofa with a movie. Made a pot enough for 6 people and my husband and I almost ate the whole thing. Its spicy but keep going back for more.
Recipe type: Main
  • 1 tablespoon olive oil
  • 1 tablespoon cumin seeds
  • 2 onions finely chopped (about 3 cups)
  • 5 garlic cloves, coarsely chopped
  • 1 green bell pepper, chopped
  • 1 lbs ground turkey
  • 2 teaspoon chipotle chili powder
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon red pepper flakes
  • 1 14oz cans of diced fire roasted tomatoes
  • 1 14 oz can of diced tomatoes with green chili
  • 1 10oz can of whole green chilies, chopped
  • 2 ½ cups chicken broth
  • 2 cans of kidney beans if desired
  1. In a Dutch oven or large heavy bottomed pot, heat 1 tablespoon oil and the cumin seeds over medium, stirring until the cumin is lightly toasted about 1 minute. Add the onions, garlic and bell pepper, cook stirring occasionally, until vegetable are soft and lightly golden about 5 minutes.
  2. Add the ground turkey, combine and cook till no longer pink. Add the remaining ingredients and salt and pepper to desired taste.
  3. Bring to a simmer, stir and reduce heat to medium low and gently simmer until it thickens, about 45 minutes. Be sure to stir occasionally.
  4. Serve with grated cheese over the top of your choice and warm bread.