Ingredients
- 1 tablespoon olive oil
- 1 carrot, peeled and diced
- 3 yellow potatoes, diced
- 2 small yellow onions, diced
- 2 jalapeno peppers, chopped
- 4 cloves garlic
- 2 ancho chili peppers
- 2 cups chicken broth
- 8 ounces cooked turkey, shredded or chopped
- 1/2 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- Chopped cilantro for topping
Cooking Directions
- Heat a large pan to medium-high heat and dry roast the ancho peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.
- Set the ancho peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers. Keep about a cup of the water, as it is great to use and has a lot of nutrients now.
- Scoop out the ancho innards and discard. Puree the ancho peppers with a couple tablespoons of the reserved water in a food processor to form a quick paste. Set aside until ready to use.
- Heat a large pot to medium heat. Add olive oil and heat.
- Add carrot, potatoes and onions. Stir and cook about 5 minutes.
- Add jalapeno peppers and cook an additional 5 minutes to soften everything.
- Add garlic and cook 1 minute, stirring often.
- Add turkey, cumin and chili powder and stir. Cook about 1 minute.
- Add ancho chili paste, the remainder of the reserved water, and chicken broth. Add salt and pepper to taste and bring to a low boil.
- Reduce heat and simmer about 15 - 20 minutes to allow the flavors to combine.
- Serve into bowls and top with chopped cilantro. Enjoy!
This recipe is also posted at Chili Pepper Madness here - http://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/turkey-ancho-stew