Turkey Soup With New Mexican Chile

This recipe is less about the New Mexican chili and more about what the heck to do with all that turkey you have left over from the holiday dinners. More specifically, the bits and pieces of dark meat scattered about the platter. Sure, the breast meat will find its way into sandwiches and omelet’s faster than Uncle Purvis can scratch himself and ask for seconds, but what about the lowly chunks of wing and thigh meat?

Whack that dark meat into bite sized pieces then break out a big pot and a can opener. This one is easy but mighty tasty with green Hatch chile.

You’ll need:

2 14.5 oz cans of diced stewed tomatoes. Don’t drain.
1 or 2 cans of chicken broth
1 pound of left over turkey meat
1 green pepper cut into bite sized pieces
1 4 oz can of New Mexican chile preferably green Hatch chile
1 7 oz can of whole kernel corn, drained
1 small can of sliced black olives
3/4 cup of that weird salsa you got for Christmas. Now is the time to use it.
1 tsp ground cumin
1 tsp dried crushed basil
1 tsp granulated garlic
salt and pepper to taste

In your large pot, combine all ingredients, bring to a boil then reduce heat and simmer for 15 minutes. If you want to make it really hot, throw in a Bhut Jolokia.  Serve in soup bowls with warm tortillas on the side. Optional toppings for the soup include chopped green onions with the green tops, fresh cilantro and shredded cheese.

New Mexican Chile Stew

I’m really looking forward to the end of the summer heat and some cool evenings now that the calendar says it is fall. Not that you would know it around these parts, but I digress.

Cooler weather calls for stews and the following recipe is a pretty classic one for New Mexican  chili stew. So pull out the Dutch oven or a big ol’ stew pot…

Here is what you’ll need:

3 tablespoons olive oil
1 1/2 pounds beef or pork stew meat
1 medium onion diced
1 tablespoon minced garlic
6 cups vegetable or beef broth
3-4 medium potatoes, cut in 1/2 inch cubes
2 teaspoons Kosher salt, to taste
3 cups roasted, peeled, chopped green New Mexican  chile or to taste. If you want to supercharge the heat factor, add a Bhut Jolokia or two, but proceed with caution.

Heat the oil in a Dutch oven or large pot over medium-high heat and brown the meat in
batches. Set aside. Saute the onions until golden.
Add the garlic and cook 1 minute. Return the meat to the pan. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Add the green chile and cook 15 to 20 minutes more.

Garnish with fresh chopped cilantro if desired. Serve with warm tortillas.