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Tag: New Mexico chili

Mexican Style Shrimp Stew

July 11, 2012

Mexican Style Shrimp Stew Yum, yum. I know stew sounds weird in the summer but this one takes almost no time to make.. especially since it is make with shrimp. I crave spicy foods in the summer- with super loud flavors.. this definitely fits the bill….

  • 1 pound medium shrimp, cleaned and deveined
  • 1 dry ancho chili, seeds taken out
  • 2 chipotle chilies, seeds taken out
  • 1 New Mexico chili, seeds taken out
  • Juice of one orange
  • 2 cups chicken broth
  • 3 green onions
  • 4 garlic cloves, peeled
  • 1 cup cilantro, chopped
  • 2 tablespoons extra light olive oil
  • 1 cup crushed tomatoes
  • Salt
  • 1/3 cup half and half
  • 1 cup roasted corn

Add the chilies, orange juice, chicken broth, green onions and garlic into a medium saucepan. Bring to a boil and simmer for 15 to 20 minutes or till the chilies are soft. Add to the blender with the cilantro and blend till smooth.
Heat the same saucepan with the olive oil on medium heat. Add the blended sauce and bring to a boil. Add the crushed tomatoes and bring to a boil and cook for another 20 to 25 minutes on medium heat. Add salt and half and half. Check for seasonings and cook on a simmer. Add the corn and cook for 5 minutes. Add the shrimp and gently cook till the shrimp is done but not over cooked. Check for seasonings and serve with Spanish rice.

Pulled Chicken Chili with Three Chillies

April 9, 2012

Pulled Chicken Chili I am really proud of this dish- it tastes fabulous. It is bit involved but is so worth the work. I would make it on a weekend. I used a variety of chilies- not spicy, just flavorful ones. I cooked chicken thighs in a delicious sauce and shredded the meat for the chili.

I served it with a delicious apple bean relish which provides an amazing crunch and lightness to the dish. To make it even more yummy, I topped it all off with a dollop of guacamole.

Enjoy!
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Pulled Chicken Chili with Pinto Bean and Apple Relish

February 1, 2012

Pulled Chicken Chili If you are cooking for the big game, I humbly suggest this fabulous recipe. This week has been very hard for me to come up with recipes- so the night before, I have been asking my husband and daughter for ideas. They have come up with some great ones. The night before last my husband suggested a dish with polenta. It got me thinking of the big game and maybe I should post another chili recipe for this weekend.

I went to the market and bought some fresh chicken thighs and drumsticks. I also bought a can of beans because that is what one adds to chili- right? I love beans in chili but it kind of bothers me that both the meat and the beans have the same mushy texture. So, I decided to keep them separate. That is how I came up with this very delicious dish.

I made a sauce with three different dried chillies and cooked the chicken till the meat was falling off the bones. In the meantime, I put the relish together. I am not sure how I came up with the apple idea. I was looking for the crunch factor and since apples are in season- it was an easy choice. I also made some yummy guacamole which I served on top.

Did I mention I served the chili on polenta? Yup, and it was delicious. For the big game, I would suggest corn bread or tortilla chips. Lots of garnishes including shredded cheese, chopped onions and of course the fabulous relish and guacamole. Have fun eating, drinking and watching this Sunday!

  • 1 large yellow onion, quartered
  • 1 head of garlic, drizzles with olive oil and wrapped in aluminum foil
  • Salt

Preheat oven to 350 degrees F.

Place the onion and wrapped garlic on a small cookie sheet. Drizzle the onion with some olive oil and salt. Bake for about 30 minutes or till the onion is tender. Squeeze the garlic out and keep aside with onion.

  • 1 large dried New Mexico Chili, deseeded
  • 1 dried Ancho Chili, deseeded
  • 1 dried Chipotle Chili, deseeded
  • 2 cups chicken broth

Add the chilies and the broth in a saucepan. Bring to a boil and simmer, covered for 30 minutes.
Add the chilies and liquid into a blender. Add the roasted onion and garlic. Blend till smooth.

  • 4 chicken thighs on the bone
  • 4 chicken drumsticks
  • ½ cup all-purpose flour
  • Salt
  • 2 tablespoons extra light olive oil
  • ½ cup tomato sauce
  • Salt

Dredge the chicken pieces in the flour and sprinkle with salt. Heat a saucepan with olive oil. Brown the pieces on both sides on high heat. Keep aside and add the tomato sauce and blended sauce. Bring to a boil and add the chicken pieces back into the pan. Bring to a boil. Lower to simmer and cover with lid. Cook for 45 minutes or till the chicken is falls off the bone. Take the chicken out and take the meat off with a fork, shredding it at the same time. Discard the bones and add the meat to the sauce. Bring the sauce to a boil and test for seasonings. Add salt. Cook till the chili reaches desired consistency. Serve with Spanish rice or some creamy polenta.

Pinto Bean and Apple Relish

  • One can pinto beans, rinsed and drained
  • 2 small Pink Lady apples, chopped
  • Juice of one lemon
  • 2 teaspoons agave
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 teaspoon salt
  • ½ cup cilantro, chopped

Add the pinto beans and apples into a small serving bowl. Add the lemon juice, agave, olive oil, cumin seeds, salt and cilantro. Mix well and taste for seasonings. Let sit for at least an hour before serving. Serve a few tablespoons on top of the chicken chili and maybe a ladle of guacamole.