Make this easy and delicious stew the day after Thanksgiving. It will be a great comfort after a long day of shopping.
- 1 LB SHREDDED TURKEY
- 1 QT TURKEY OR CHICKEN STOCK
- 3 CUPS MEDIUM SIZE RED POTATOES (CUT IN 1/2 CUBES)
- 1 16 OZ JAR EL PINTO GREEN CHILE SAUCE
- 1 TBSP VEGETABLE OIL
- 1 1/2 CUP WHOLE KERNEL CORN
- 1/4 CUP ALL PURPOSE FLOUR
- 1 TBSP GRANULATED GARLIC
- 1/2 TSP SALT
- 1/2 TSP PEPPER
In a medium pot, boil potatoes approximately 10 minutes. Drain and set the potatoes aside. In a separate pot, heat oil then add the corn and toast for 2-3 minutes. Add flour and stir well to make a roux. Cook for 1-2 minutes until the roux is slightly browned. Add turkey or chicken broth and stir well to make sure there are no lumps. Bring to a boil. Add garlic, turkey, El Pinto Green Chile Sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste. Makes 8 servings.