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Mexican Turkey Hot Pot

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Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Occasion: 
Christmas
Ingredient: 
Poultry
Interest: 
Party

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4.335295
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3912 Calories from Fat 475

% Daily Value*

Total Fat 53 g81.9%

Saturated Fat 8.6 g43%

Trans Fat 0 g

Cholesterol 187.7 mg62.6%

Sodium 3237.4 mg134.9%

Total Carbohydrates 626 g208.6%

Dietary Fiber 141.1 g564.4%

Sugars 37.1 g

Protein 236 g472.2%

Vitamin A 154.7% Vitamin C 482.9%

Calcium 72% Iron 188.2%

*Based on a 2000 Calorie diet

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Mexican Turkey Hot Pot Recipe