🎁 Kostenloser Download von Ebooks-Zeitschriften Real New Mexico Chile: An Insider's Guide to Cooking with Chile PDF by Sandy Szwarc 1885590156

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Real New Mexico Chile: An Insider's Guide to Cooking with Chile
E-Book:

Real New Mexico Chile: An Insider's Guide to Cooking with Chile

Keyword-Optionen: Cookbooks  Us cooking  Southwest 
Verfügbarkeit:Auf Lager
ISBN:
1885590156
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Sprache:Deutsche, English
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Geprüft:
13/OCT/2019
Beschreibung:
Here’s a recipe excerpted from Real New Mexico Chile—An Insider’s Guide to Cooking With Chile by Sandy Szwarc. Copyright © 1996. All rights reserved. Feast Day Pumpkin Stew

Pumpkin, chiles and corn are foods native to New Mexico and frequently found in traditional Indian stews. This updated version is invigorated with chorizo and given a pleasing creaminess by the addition of milk. 1 teaspoon canola oil 3/4 cup finely chopped onion (about 1 medium onion) 3 garlic cloves, minced 8 ounces chorizo, chopped 4 cups diced pumpkin flesh 1 1/2 cups rich chicken or vegetable stock 2 cups skim milk 1/2 cup chopped roasted and peeled New Mexico green chiles 1/2 teaspoon ground cumin salt to taste 1 1/2 cups fresh or frozen corn kernels or cooked posole

In a large heavy saucepan, heat the oil over medium high heat. Add the onion and garlic and saute until they've softened, about 3 minutes. Add the chorizo and saute until no longer pink, about 5 minutes. Add the pumpkin, stock, milk, chiles, cumin and salt. Simmer, partially covered, over medium-low heat until the pumpkin is tender. Add the corn and heat through. Serve it in bowls, sprinkled with any cheese desired for garnish. Yields 4 servings.

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