INGREDIENTS

INSTRUCTIONS

To make the salsa, toast the chiles directly over a medium gas fame or in a
cast-iron skillet until soft and brown, turning frequently to avoid
scorching. Chop the chiles and combine in a bowl with the orange and lime
juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as
long as 2 hours in the refrigerator before serving. The salsa will keep up
to 2 days in the refrigerator. Place the beans in a soup pot with the
water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer
and cook covered until tender but not falling apart, 1 to 1 1/2 hours.
Drain thoroughly and remove chiles and bay leaves. In a large, heavy pot
heat the vegetable oil and cook the turkey, stirring often, until uniformly
browned. Add the onions, salt and pepper and saute over moderate heat,
stirring occasionally, until the onions are just golden and clear, about 10
minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne
and stir together for 2 to 3 minutes, or until the aromas are released. Add
the black beans and chicken stock and simmer, uncovered, for 30 to 40
minutes, or until the flavors have blended and chile has thickened. Serve
in warm bowls with a dollop of the ancho chile salsa on top. This recipe
yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6180 broadcast 02-27-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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