This is a variation on the 2006 Chili Verde World Cookoff Winning Recipe . I omit the cornstarch and instead of the 2 lbs of pork, I start with a large roasted turkey breast (both halves) from the freezer section of the local grocery. I roast the turkey according to the package, allow it to cool a little and then pick all of the meat from the bones, cutting into 1 1/2 inch strips. This yields at least twice as much meat, so I scale all of the recipe measurements to match.
This makes a very rich turkey chile, that freezes well and seems to get even better in the fridge. A cup or so added to egg whites and microwaved for about 3.5 minutes makes an incredibly tasty breakfast. A bowl with fat free Greek yogurt (or FF sour cream) and diced onions makes a delicious hearty and highly compliant meal for a winter day.
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