Mexican Turkey Hot Pot Recipe
Ingredients
2 tbsp vegetable oil 25 mL
1 large onion, coarsely chopped
1 large clove garlic, minced
1/2 tsp hot pepper flakes 2 mL
3 potatoes, peeled and cubed
4 cups turkey stock or chicken stock 1 L
1 tsp dried oregano 5 mL
1 can tomatoes
1 can pinto or kidney beans, drained and rinsed
2 cups frozen lima beans 500 mL
2 cups diced cooked turkey 500 mL
1-1/2 cups corn kernels 375 mL
3 tbsp chopped fresh coriander or parsley 50 mL
1 tbsp lime or lemon juice 15 mL
Salt and pepper
Directions
In saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring, for 3 to 5 minutes or until softened.
Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes or until potatoes are tender.
Add tomatoes, breaking up with spoon; add pinto and lima beans, turkey and corn.
Simmer, covered, for 5 minutes or until lima beans are tender.
Stir in coriander, lime juice, and salt and pepper to taste.
Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes or until potatoes are tender.
Add tomatoes, breaking up with spoon; add pinto and lima beans, turkey and corn.
Simmer, covered, for 5 minutes or until lima beans are tender.
Stir in coriander, lime juice, and salt and pepper to taste.
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