Spicy Corn and Chicken Chili

Spicy Corn and Chicken Chili

This recipe is adapted from Whole Foods Market. This recipe is already doubled so this recipe will make a very large quantity. This chili is different from the traditional meat chili with beans. It is made with ground chicken, but most of the time I like to use ground lean turkey. It has a lot of corn instead of beans which makes this chili so delicious in flavor and texture. The spices and chipotlle salsa gives this chili a nice smoky flavor and kick. This chili is very thick, hearty, spicy and comforting. The spiciness can be adjusted to your own taste by adding more or less canned chipotle pepper in adobo sauce. The corn adds a little sweetness to the chili and I love the chewy texture of the corn.

2 large onions, finely chopped (about 1:6.3 to 1:7.8 pounds)
5 cloves garlic, minced (0.8 ounce)
1/4 cup ground ancho chili powder (0.8 ounce)
4 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
1 to 2 canned chipotle chili in adobo sauce (0.5 to 1.0 ounce), finely minced OR 1 teaspoon ground chipotle powder
2 pounds ground chicken OR two 1.25-pound packages ground lean turkey
One 28-ounce can no-salt plum tomatoes, hand crushed
One 14-ounce can Swanson brand 33% less sodium chicken broth
1/2 cup cold water
One 16-ounce jar Marcela Valladolid brand Fire-Roasted Chipotle Salsa (Safeway)
One 16-ounce package frozen roasted yellow corn
One 16-ounce package frozen white corn
2-1/4 teaspoons salt
2/3 cup chopped cilantro (1.0 ounce)

Heat a large pot over high heat until hot. Add 2 tablespoons olive oil and add the ground chicken/turkey. Cook, stirring and breaking up the meat, until browned. Transfer the chicken/turkey to a colander to drain and set aside.

Return same pot to the stove. Lower temperature to medium-high heat and add 2 tablespoons olive oil to the pot. When hot, add the onions and garlic. Continue to cook, stirring frequently, until onions are lightly browned, about 5 minutes. Add the chili powder, oregano, cumin, coriander, and chipotle chili. Cook for 1 minute, stirring constantly.

Add the ground chicken/turkey and continue to cook, stirring constantly, for a few seconds. Add tomatoes, salsa, chicken broth, water, both kinds of corn and salt. Increase heat to high to bring chili to a boil. Reduce heat to a simmer. Cover pot and continue to cook for about 25 minutes, stirring often. Remove from heat and stir in cilantro. Serve with corn tortilla, fresh diced avocado, and cilantro.

Yields 8 to 10 servings

Pickled Red Onions

Pickled Red Onions

Adapted from Food Network

 

These pickled red onions are great condiments to tacos or any Mexican dishes, sandwiches, bugers, or salads.

 

 

1-1/2 cups white vinegar (12 ounces)

6 tablespoons organic cane sugar (1.8 ounces)

1/2 teaspoon red pepper flakes

1 tablespoon kosher salt

1-1/2 large red onions, thinly sliced (12 ounces)

1 tablespoon dried Mexican oregano, crushed

 

In a small saucepan, combine the vinegar, sugar, red pepper flakes and salt. Cook over medium heat, stirring frequently, until sugar dissolves. Mixture does not need to come to a boil. Remove from heat and add the onions and oregano. Let the mixture cool before transferring to a 24-ounce jar (photo above is an old 24-ounce Safeway Select salsa jar). Keep at room temperature for about 6 hours; then place in the refrigerator for several weeks.

 

Yield 24 ounces

Slow Cooker Mexican Pulled Pork

Slow Cooker Mexican Pulled Pork

Adapted from Simply Recipes

 

When Elise Bauer from Simply Recipes first tweeted about her new recipe post, I knew that her Slow Cooker Mexican Pulled Pork was what I wanted to cook on Super Bowl Sunday. I didn't realize that finding a boneless pork shoulder roast on the day before Super Bowl would be so difficult. It did not occur to me that pork shoulder (boston butt) is a popular meat on Super Bowl. My first stop was at Whole Foods Market at $4.99 per pound. The pork shoulder roast was nicely trimmed, tied and roast-ready, but the price was not appealing to me. My second stop was at Sprouts Farmers Market which the pork shoulder roast was completely sold out at $1.99 per pound. I was staring at the empty display thinking that I could of spend half the price, but came too late. My third stop was at Safeway. Also at $1.99 per pound, there were only two packages of boneless pork shoulder remaining. All I can see is 1 inch of fat on both packages. I could feel my arteries clogging just looking at the thick layer of fat going through the meat. It wasn't hard for me to make a decision to return to Whole Foods Market and spend the money for quality meat. That is what I did and ask the butcher for the leanest cut he can find and I was done. That evening, I untie the pork roast as instructed in Elise's recipe. I'm thinking I'm going to find a huge chunk of fat hidden in the center of the meat, but it was pretty lean. Whole Foods Market did great! I did remove a little bit of fat from the roast (after all, it is a pork shoulder), but there were no regrets paying extra for quality meat at Whole Foods Market. And the Mexican Pulled Pork, it turned out delicious! It was tender and full of flavor.

 

 

4 tablespoons chili powder (0.5 ounce)

1 tablespoon brown sugar (0.3 ounce)

4 teaspoons kosher salt (0.5 ounce)

2 teaspoons smoked paprika

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon ground oregano

1 teaspoon onion powder

1 teaspoon garlic powder
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon

1/16 teaspoon of ground cloves

4 to 4.25 pounds boneless pork shoulder roast (leanest as possible)

 

Whisk together the first 12 ingredients in a small bowl. Set aside.

If the roast is tied up with butcher string, untie it. Remove as much visible fat as possible. Pat the roast dry with paper towels. Generously rub the spice mix into the roast all over, reserving any leftover spice mix for later. Place roast in a large plastic bag and refrigerate to marinate in the rub overnight.

 

The next day, heat a frying pan on medium high heat until hot. Add 2 tablespoons olive oil. (If you are using a slow cooker with a removable insert that can be used on the stove top, use that, otherwise use a separate pan.) Place the roast in the pan and brown on all sides. Transfer roast to the slow cooker and add any reserved spice rub. Cook on the low setting for 7 to 8 hours, until the pork is fall apart tender.

 

Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then use two forks to pull the meat apart into bite-size shreds. Degrease the juice in the slow cooker. Return the shredded meat to the slow cooker and toss to coat with the juice from the roast.

 

Serve with corn tortillas, pickled red onions, sliced avocados, salsa, Mexican Cabbage Slaw and cilantro.

 

Time to eat!

Yield 8 servings

Mexican Red Cabbage Slaw

Mexican Red Cabbage Slaw

 

This red cabbage slaw is a great side dish to grilled meats or fish. I sometimes make a large quantity of this slaw and keep it in the refrigerator so I don't have to worry about a vegetable side dish for the next couple of days. I love to eat this all on its own for lunch. You can use half green and red cabbages. but I choose to use entirely red cabbage for this recipe. The cumin and the lime in the vinaigrette give the slaw a great flavor; I don't miss the traditional coleslaw. Not only is this a healthier alternative to traditional coleslaw, it is delicious.

 

1/4 cup olive oil (1.7 ounce)
1/4 cup fresh lime juice (2.0 ounce)
1 large garlic clove, minced (0.2 ounce)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Half of a medium-size red cabbage, cored and finely shredded (about 1:3.0 pounds)
1 jalapeno or serrano chili pepper, seeded and finely chopped
Large handful of fresh cilantro, chopped (0.5 ounce)

In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, salt and pepper until well blended. In a very large bowl, combine the cabbage, jalapeno pepper and cilantro. Toss in the dressing until well combined. Cover and chill for at least 4 hours.

Yield 6 to 8 servings