Mexican Turkey Hot Pot
|Vegetable oil||2 Tablespoon (25 Milliliter)|
|Onion||1 Large, coarsely chopped|
|Garlic clove||1 Large, minced|
|Hot pepper flakes||1⁄2 Teaspoon (2 Milliliter)|
|Potatoes||3 , peeled and cubed|
|Turkey stock/Chicken stock||4 Cup (64 tbs) (1 Liter)|
|Dried oregano||1 Teaspoon (5 Milliliter)|
|Tomatoes||1 Can (10 oz)|
|Pinto beans/Kidney beans||1 Can (10 oz), drained, rinsed|
|Frozen lima beans||2 Cup (32 tbs) (500 Milliliter)|
|Diced cooked turkey||2 Cup (32 tbs) (500 Milliliter)|
|Corn kernels||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Chopped fresh coriander/Chopped fresh parsley||3 Tablespoon (50 Milliliter)|
|Lime juice/Lemon juice||1 Tablespoon (15 Milliliter)|
In saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring, for 3 to 5 minutes or until softened.
Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes or until potatoes are tender.
Add tomatoes, breaking up with spoon; add pinto and lima beans, turkey and corn.
Simmer, covered, for 5 minutes or until lima beans are tender.
Stir in coriander, lime juice, and salt and pepper to taste.