| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
Onions |
| 2 |
|
Green bell peppers |
| 1 |
lb |
Lean smoked or baked ham or smoked turkey |
| 2 |
tb |
Olive oil (i use more like 1 tsp) |
| 2 |
cn |
Hominy -or- |
| 2 |
pk |
(10-oz) frozen corn |
| 2 |
cn |
(4-oz) chopped chilies (see note) |
| 1 |
ts |
Dried oregano |
| 1 |
tb |
Red wine vinegar |
|
|
Salt & pepper |
| 1 |
c |
Fresh parsley (or 1/2 each parsley and cilantro) |
INSTRUCTIONS
Date: 15 Feb 96 17:08:15 EDT
From: Miriam Lezak/US/Praxis <Miriam_Lezak@praxisint.com>
From: The Monday to Friday Cookbook Author: Michele Urvater
Although not a spicy cookbook, per se, this is a great book for people who
like good food and have no time. And if you're on this list, then YOU know
when to add the chiles anyway....
NOTE: This is where being a chili-head comes in. I use the wonderful hot
grilled new mexican peppers that hang out in my freezer. I think just
about any grilled or smoked peppers would be great. And of course, feel
free to adjust the amount....
1. Finely chop onions. Core, seed and chop or thinly slice the bell
peppers. Cut the ham into small cubes.
2. Heat the oil in a medium size casserole over medium heat. Add the onions
and saute until translucent, about 5 minutes.
3. Add the bell peppers, cover, and simmer gently until the peppers are
somewhat tender, about 5 minutes more. Add all the remaining ingredients
except the parsley. Season to taste wth salt and freshly-ground pepper.
Cook covered over low heat until the ingredients are tender and hot, 10 to
15 minutes.
4. Meanwhile, chop the parsley. When the stew is done, stir in the parsley,
adjust the seasonings, and serve. Good with rice and/or tortillas, extra
hot sauce of your choice, and beer.
CHILE-HEADS DIGEST V2 #242
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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