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Place the beans in a pressure cooker, cover with water and add 1 tablespoon of salt. Bring to a boil, attach the lid, bring to pressure, reduce the heat to maintain the pressure for 10 minutes. Quickly reduce the pressure and remove the lid. Drain the beans.

Return the beans to the pressure cooker, add all the other ingredients. Bring to a boil, attach the lid, bring to pressure, reduce the heat to maintain the pressure for 6 minutes. Quickly reduce the pressure and remove the lid.

Another method is to soak the beans overnight, drain. Place in heavy pot, add 3 tbl oil, cook until tender but not browned the onions, celery and peppers. Add the beans and 3 cups of water. Bring to boil, reduce to simmer for 1 hour.

In a separate pot, bring the stock to a boil. Add turmeric, stir.

Place the rice in a strainer and rinse until water runs clear.

Add the rice to the boiling stock and as soon as it returns to a boil, cover tightly, reduce the heat to the lowest setting and leave for 15 minutes. After 15 minutes, remove lid, stir, cover and let sit for 5 minutes covered off of the heat. Place cooked rice in bowl, top with beans

The third and quickest way is to use 1 15 oz can of cooked beans for every 4 people. Sweat the vegetables, stir in the beans, cook the rice. Serve beans over rice.

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Black Beans, Hearts Of Palm And Corn Salad

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Entree, Vegetarian Salads

Sides

Amount Measure Ingredient -- Preparation Method

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1 15 oz can cooked black beans

2 cups Fresh Corn Kernels

6 each Plum Tomatoes -- seeds removed and diced

3/4 cup Red Onion -- diced

3/4 cup Fresh cilantro -- minced

1 15 oz can Hearts Of Palm -- slice 1/2"rounds

4 1/2 tablespoons Lime Juice

1 1/2 teaspoons Ground Coriander

1/4 cup Olive Oil

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the corn in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain in strainer.

Combine beans, corn, tomatoes, onions and cilantro. Stir to blend

Fold in hearts of palm.

Whisk lime juice and coriander together. Slowly drizzle in oil to form suspension. Add to ingredients and stir to blend.

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Breakfast Burrito

Recipe By : Chris Koch

Serving Size : 4

Categories : Brunch/breakfast C -- American - SW

Amount Measure Ingredient -- Preparation Method

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4 each flour tortilla

8 each eggs

1/4 pound cooked bacon

4 ounces canned mushrooms

4 ounces cheddar cheese, shredded

Basic Fresh Salsa

Warm the tortillas by wrapping them in a damp towel and microwaving for 30 seconds, or on a hot griddle

Scramble the eggs and place in lower third of the tortilla

Top with any of the toppings

Fold the bottom up and fold sides in and roll up completely

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Cheese Corn Wafers

Recipe By : Chris Koch

Serving Size : 48

Categories : C -- American - SW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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13 ounces Sharp Cheese

3 1/4 ounces Butter -- melted

1 1/2 cups Flour

1/2 cup Cornmeal

1 tablespoon Salt

2 pinches Cayenne

Grate the cheese and place in large bowl. Pour in the melted butter and mix well

Sift all the dry ingredients together and blend with the cheese mixture to form a slightly soft dough. Add drops of water to help form dough if the mixture is too dry

Place a 2 foot length of plastic wrap on the counter. Form the dough into a 2 inch thick log in the middle of the plastic wrap (lengthwise)

Fold the bottom of the plastic over the roll, and roll the log up. Use your hands to smooth the log and even the thickness down the length.

Place on cookie sheet and refrigerate for at least 30 minutes

Preheat the oven to 450° Remove the log from the refrigerator and place on cutting board

With the log still wrapped in plastic, slice rounds about 1/2 inch thick, remove plastic from surface and arrange on cookie sheet

Bake for 10-12 minutes

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Chicken Adobo

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 C White Wine Vinegar

4 Cloves Garlic -- minced

2 Tbsp Soy Sauce

2 Ea Bay Leaf

1/2 Tsp Black Pepper

4 Ea Chicken Breast -- s/b

1 C Tomato -- seeded and diced

2 Ea Scallion -- slice thin

1/4 C Water

1 C Rice

1 1/2 C Water

In a zip-lock plastic bag, combine the vinegar, garlic, soy sauce, bay and pepper. Add the chicken - turn to coat, squeeze out the excess air and chill for at least 1 hour.

Carefully transfer this mixture to a sauté pan and bring to boil. Reduce to a simmer for 25 minutes

Mix tomato and scallions in a small bowl and season with salt and pepper.

Cook the rice and keep warm

Plate rice, top with chicken, top with tomato mix

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Chicken Enchiladas Verde

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each Chicken

3 cups Chicken Stock

Tubac Chile Verde

1/4 cup Sour Cream

12 each Flour Tortilla -- 8 inch

1/2 each Onion -- minced

3 cloves Garlic -- minced

1 teaspoon Dried Oregano

1/2 teaspoon Salt

2 each Bay Leaf

1/2 cup Onion -- minced

8 ounces Cheddar Cheese -- shredded

Place a chicken in a pot. Cover with stock and bring to a boil. Reduce to low heat and cover to poach for 30 minutes.

When the chicken is cooked, remove from the liquid. Reserve the cooking liquid for soup or other uses. Once the chicken is cool, remove from the bone and shred the meat

Preheat the oven to 350° and grease a 9 x 13 baking pan

Combine Tubac Chile Verde sauce and sour cream in large bowl

Spread 1/2 c sauce in dish

Dip each tortilla in the sauce, lay flat on a plate, fill with 1/3 c chicken, tablespoon of minced onion and 1 tablespoon of cheese. Roll up snugly

Place in baking dish seam down, repeat for all tortillas

Top with the remaining sauce, onions and cheese

Bake 30 minutes until sauce in bubbly

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Chili con Queso

Recipe By : Chris Koch

Serving Size : 8

Categories : 1st Course C -- American - SW

Amount Measure Ingredient -- Preparation Method

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Flour Tortilla

1 quart vegetable oil -- for frying

2 cups extra sharp cheddar cheese -- shredded

1 cup queso fresco -- shredded

1 cup heavy cream

4 tablespoons yellow onion -- diced

4 tablespoons plum tomato -- seeded and diced

2 each jalapeno pepper -- seeded and minced

Make tortilla per recipe. Heat oil in heavy pot, cut the tortillas into wedges and deep fry to golden brown, remove and drain on paper towels.

Place the cheeses and the cream in a double boiler and melt -- stirring

Transfer the cheese mixture to a serving bowl and top with onions, tomatoes and pepper

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Chipotle Chicken Tostadas

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - SW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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3 each flour tortillas -- 8"

3/4 cup tomato sauce

3 tablespoons brown sugar

2 tablespoons chipotle chile canned in adobo -- minced

2 tablespoons soy sauce

2 tablespoons cider vinegar

1 tablespoon chili powder

2 cups cooked chicken -- shredded

2 ounces sour cream

24 each fresh cilantro leaves

Guacamole

Preheat the oven to 450°

Spray both sides of the tortilla with oil spray. Stack and cut into 8ths. Push into muffin cups and bake for 6-8 minutes until golden brown.

In a saucepan, combine the tomato sauce, sugar, chipotle, soy, vinegar, chili powder and chicken. Bring to boil, reduce to simmer for 8 minutes

Make the guacamole. Spoon a tablespoon into each tostada, top with some of the chicken mixture. Garnish with sour cream and cilantro leaf.

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Chipotle-Lime Broth with Chicken and Pumpkin

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - CA C -- American - SW

Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 small pumpkin or acorn squash

2 tablespoons olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

2 quarts chicken stock

1 whole chilpolte in adobo -- chop, store rest of can

1 1/2 cups corn

1 1/2 cups black beans, cooked

2 cups chicken, grilled -- chopped

3 tablespoons lime juice

1/2 cup cilantro -- chopped

1 each avocado -- sliced

Preheat the oven to 400°

Halve the squash or pumpkin and remove the seeds. Coat the cut side with oil and place cut side down in baking dish or lipped tray. Roast pumpkin/squash at 400° for approx. 20 minutes. When cool enough to handle, remove skin and roughly mash flesh

In a heavy soup pot, heat the oil and sauté the onions until golden, add the garlic and cook for 2 minutes. Add the stock to the pot and bring to a boil. Add the chilies and cook for 2 minutes.

Add the squash, corn and beans. Simmer for 10 minutes

Add the grilled chicken and heat through

Add the lime juice, cilantro and season with salt and pepper

Garnish with avocado

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Corn And Roasted Poblano Pepper Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 Ea Poblano Peppers

6 each ear of corn

4 Tbsp Butter

1/2 C Onion -- diced

2 Cloves Garlic -- minced

2 C Milk

1/2 C Sour Cream

1/2 C Heavy Cream

1/2 C Monterey Jack Cheese -- shred fine

2 Tbsp Fresh Cilantro

Roast and clean peppers, reserving the liquid and set aside

Grill the corn, cool and remove the kernels. Transfer the kernels to a food processor

Melt the butter and cook the onions until lightly browned. Add the garlic and cook for one minute, add to the corn in the processor

Add the liquid from the roasted peppers, 1/2 of the milk, and purée the corn mixture until smooth

Transfer the corn mixture to the soup pot and whisk in the remainder of the milk

Julienne the roasted peppers

Add the sour cream and heavy cream to the pot and stir to combine. Adjust the seasoning. Ladle soup into bowls and garnish with cheese and julienned peppers

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Corn and tomato bisque

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW C -- Mexican

Soup/stock

Amount Measure Ingredient -- Preparation Method

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1/2 each Jalapeno pepper

1 tablespoon sherry vinegar

1/2 teaspoon Sugar

2 tablespoons butter

1 cup Onion -- Diced

3 cups Fresh corn kernels

1 clove Garlic -- Minced

4 cups Chicken stock

2 tablespoons Sour cream

4 each Plum tomatoes -- Seeded and chopped

1 each Scallions -- Thinly sliced

1 tablespoon Fresh cilantro -- Minced

Roast the jalapeno pepper until the skin splits, remove the seeds and chop the flesh fine. in a bowl, combine the sherry vinegar and sugar. Stir until the sugar is dissolved

Melt the butter in a large heavy saucepan, add the onions and cook over medium heat for 6-7 minutes without browning. Add the corn and garlic, and continue to cook for five minutes longer.

Add the stock bring to a boil. Reduce to a simmer for fifteen minutes

Using a slotted spoon, transfer 1/2 of the solids to a food processor, add the sour cream and purée until smooth. Add additional cooking liquid if necessary to process. Transfer the purée back to the soup pot and stir to combine

Add the chopped plum tomatoes, the scallion, and minced cilantro. Stir to combine

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Corn Tortilla Chicken Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 each Onion -- med, dice

1 each Poblano Peppers -- minced

2 cloves Garlic -- minced

2 teaspoons Ground Cumin

1/2 teaspoon Dried Oregano

1 each Bay Leaf

1 fluid ounce Tequila

6 cups Chicken Stock

1 cup plum tomatoes -- diced

1 1/2 teaspoons Salt

1/4 teaspoon Pepper

24 ounces Chicken Breast

1 1/2 cups Corn Kernels

1 ounce Fresh Cilantro -- chopped

8 each Tortillas -- in strips

1 cup Vegetable Oil -- for frying

In a soup pot, heat the olive oil and cook the onion and poblano pepper until lightly golden. Add the garlic and cook for 1 minute longer

Add the cumin, dried oregano and bay leaf. Stir to combine. Add the tequila and deglaze the pan

Add the chicken stock, diced tomatoes, salt and pepper. Bring to boil, the add the chicken breast, cover and simmer for 15 minutes covered

Remove the chicken from the pot, cool and shred.

Add the corn to the soup, add shredded chicken, and stir to combine

Fry strips of tortilla in hot oil. Garnish bowls with tortillas

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Cream of Chayote Soup with Toasted Pumpkin Seeds

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1/4 cup chopped onions

1/4 cup chopped celery

4 each chayote fruit -- peel, seed and dice

6 cups chicken stock

salt and pepper -- to taste

2 cups heavy cream

1 teaspoon fresh lime juice

1/4 cup toasted pumpkin seeds

2 teaspoons fresh dill -- chopped

In a heavy soup pot, melt the butter and cook the onions and celery until lightly golden.

Add the chayote, stock and salt/pepper. Bring to a boil, reduce the heat to simmer and cook covered for 25 minutes

Strain soup (reserve liquid) and transfer solids to food processor. Add one cup of liquid and purée to smooth

Add the purée and the stock to a clean pan, and heat through.

Add the cream and simmer to thicken. Season with lime juice.

Ladle into warmed bowls and garnish with toasted pumpkin seeds and dill

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Enchurritos

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Entree, Beef

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

3 pounds round steak -- in 1/2" cubes

1 small yellow onion -- diced

1 each green bell pepper -- seeded and diced

2 cloves garlic -- minced

1 teaspoon ground cumin

1 tablespoon flour

1 1/2 cups water

1 cup tomato sauce

Flour Tortilla -- sub premade tortillas -- 2 for each serving

1/2 cup vegetable oil

1 cup flour, all-purpose

2 teaspoons ground cumin

1 clove garlic -- minced

1 1/2 teaspoons chili powder

2 tablespoons tomato paste

5 cups water

1 1/2 cups sharp cheddar cheese -- shredded

In a heavy skillet, heat the vegetable oil and brown the round steak on all sides.

Add the onions, peppers and garlic -- cook for about 3 minutes

Add the cumin and flour, stir to coat. Deglaze the pan with 1 1/2 cups of water, scrape the bottom of the pan to loosen the browned bits, the add the tomato sauce. Stir to blend.

Cover the skillet and reduce the heat to very low. Simmer for 2 hours or until meat in very well done

Prepare the sauce. Heat the vegetable oil in a heavy pan. Add the flour and stir together to create a brown roux - cooking about 10 minutes over high heat stirring constantly. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add the ground cumin, garlic, chili powder, tomato paste and season with salt and pepper. Whisk in 5 cups of water, bring to a boil, reduce to simmer for about 20 minutes

Preheat oven to 350°

Lightly grease a 9x13 baking dish

Lay a flour tortilla on the work surface, place a portion of the filling in the lower center. Fold over the sides and roll up from the bottom. Arrange in baking dish.

Cover the rolls with sauce, top with cheese and bake for 10-15 minutes until cheese is melted and sauce is bubbly.

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Flour Tortilla

Recipe By : Chris Koch

Serving Size : 12

Categories : Baked Goods C -- American - SW

C -- Mexican

Amount Measure Ingredient -- Preparation Method

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6 cups Flour, All-Purpose

2 1/4 teaspoons Salt

3 teaspoons Baking Powder

3/4 cup lard

2 1/4 cups Warm Water

Place the flour, salt and baking powder in a large mixing bowl. Cut in the lard then mix in the water. Knead to form a dough.

Form into balls, cover and rest for 30 minutes. 16 balls for 4" tortilla 8 balls to make 8" tortilla

Roll or press the balls flat, cook on hot dry skillet for 1 minute, turn, cook for 1 minute, continue until lightly browned and charred in spots

Yield: "18 each"

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Flourless Chocolate Cake

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Desserts

Amount Measure Ingredient -- Preparation Method

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4 ounces bittersweet chocolate

1/2 cup butter, unsalted

3/4 cup sugar

3 each egg

1/2 cup cocoa powder

Preheat the oven to 375°. Butter an 8 or 9" cake pan, line the bottom with buttered parchment.

Chop the chocolate. Place with butter in double boiler, melt and whisk until smooth. Or, place in glass bowl and microwave for 2 minutes. Stir until smooth

Remove bowl form double boiler, whisk in sugar and eggs.

Sift in cocoa powder and whisk into the chocolate mixture.

Pour the batter into the pan and bake in middle of the oven for 25-35 minutes.

Cool cake on rack for 10 minutes, invert onto plate, sprinkle with cocoa.

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Fresh Margaritas

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Cocktails

Amount Measure Ingredient -- Preparation Method

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2 teaspoons Lime Zest -- grated

2 teaspoons Lemon Zest -- grated

1/4 cup Fresh Lime Juice -- 2-3 lime

1/4 cup Fresh Lemon Juice -- 2-3 lemons

1/8 cup Superfine Sugar

4 fluid ounces Tequila

4 fluid ounces Triple Sec

Combine the lime and lemon zest, the juice and sugar. Mix well, refrigerate for 4-24 hours

In a pitcher, strain in the juice, add the tequila and triple sec.

To rim the glass with salt, bend a small piece of lime over the rim and rotate completely around the rim. Invert the glass into a plate of salt and coat rim.

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Frijoles Borrachos

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Starch

Amount Measure Ingredient -- Preparation Method

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1 Pound Dried black beans

5 1/2 Cups Water

1 Bottle Beer

1 Each Ham hocks

4 Cloves Garlic -- Minced

1 Each Jalapeno pepper -- Minced

1 Teaspoon Salt

Clean the beans removing any stones or damaged beans. Cover with boiling water for one hour.

Drain the beans, add to a pot with water, the beer, Ham Hock, and garlic. Bring to a boil, reduce to a simmer for one hour

Add the jalapeno, and simmer for 45 minutes.

Remove the ham hock, dice the meat, and return to the beans

Cool the beans, and chill overnight. Warm before serving

Description: "Drunken beans"

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Frijoles Refritos

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Sides

Amount Measure Ingredient -- Preparation Method

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1/4 cup Lard

1 1/3 each Onion -- chopped

4 cloves Garlic -- minced

32 ounces Cooked Pinto Beans -- drain, reserve liquid

1 1/3 teaspoons Ground Chili Pepper

1/4 cup Monterey Jack Cheese -- shredded

In a heavy skillet, heat the lard and sauté the onions until lightly browned

Place the beans in bowl and with a fork, mash the beans lightly

Add the beans to sauté pan or skillet and cook, stirring from bottom until heated through

Season with salt and pepper

Top with cheese and serve

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Gazpacho

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups tomatoes -- seeded and diced

2 cups tomato juice

3 tablespoons onion -- diced

3 tablespoons green Bell Pepper -- diced

3 tablespoons cucumber -- peel, seed, dice

1 clove garlic -- minced

3 tablespoons olive oil

3 tablespoons tarragon vinegar

salt and pepper

1/2 pinch cayenne

3/4 each baguette

3 tablespoons extra virgin olive oil

Mix all the tomatoes, juice, onions, bell pepper, cucumber, garlic, oil, vinegar and spices together and chill for several hours

Slice the bread into 3/4 inch slices. Brush with extra virgin oil and toast in a 400° oven for 12-15 minutes or until golden browned

Ladle the soup into bowls, serve with toast

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Grilled Chicken Breasts

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 cup Olive Oil

1/2 tablespoon Dried Thyme

1/2 teaspoon Kosher Salt

1/2 tablespoon Dried Rosemary

1 clove Garlic -- minced

4 each Whole Chicken Breast -- 4-6 oz each

in a mixing bowl, whisk together the oil, thyme, salt, rosemary and garlic.

Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Add the chicken breast to the bowl and turn to coat. Let sit for at least 1 hour, or cover with plastic and refrigerate over night.

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Grilled Corn on Cob

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Sides

Amount Measure Ingredient -- Preparation Method

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4 ear corn in husks

Carefully remove a layer of each husk and reserve.

Peel back husks and remove the silk. Fold the husks back and tie the ends together with reserves husks at the top.

Place the ears of corn in a large container and cover with cold water, soak for at least 30 minutes.

Drain the corn and grill for 20 minutes, turning 1/4 turn every 5 minutes

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Grilled Fish Taco

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Aquatic

Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 pounds firm white fish such as catfish, tilapia, striped bass

salt and pepper to taste

5 tablespoons olive oil

8 each flour tortilla -- 6 - 8"

1 cup lettuce -- shredded

1 cup Pico de Gallo - fresh salsa

Guacamole

Heat the grill.

Season the fish with salt and pepper and brush with oil. Grill fish and turn once for about 6 minutes total. Remove to cutting board

Place the tortillas on the grill and turn after 15-20 second and cook on second side for 15-20 seconds

Slice or break the fish into bite sized chunks. Portion the fish among the tortillas and serve with lettuce, pico de gallo and guacamole

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Guacamole

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Dips Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 each jalapeno -- minced

4 tablespoons onion -- chopped fine

2 tablespoons cilantro -- chopped

1 cup tomato -- seeded and diced

4 each avocado -- clean and mashed

2 tablespoons lime juice

Place 1/2 of the jalapeno, onion and cilantro into the molcajete and mash with the tejolotes until a fine paste forms

Add 1/4 of the tomatoes and mash briefly

With a sharp chef's knife, slice into the avocado until the edge hits the pit. Rotate the avocado around the edge to halve the fruit. Twist the two halves to separate. The pit will remain in one of the halves. Sharply strike the pit with the edge of the knife and bury the edge into the pit, twist and remove the pit. Squeeze the flesh from the skin into the molcajete and mash with the tejolotes

Mix all and serve immediately

If holding for later, cover with plastic wrap, but press the wrap into the surface so that the mix is not exposed to the air

Serve with fresh fried corn tortilla or as a side dish

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Hot pepper jelly

Recipe By : Chris Koch

Serving Size : 90

Categories : C -- American - SW Condiments

Amount Measure Ingredient -- Preparation Method

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1 Cup Red bell pepper -- Chopped

1 Cup Jalapeno peppers -- Chopped

5 Cups Sugar

1 1/2 Cups White vinegar

6 Cups Certo

Remove the seeds and pith from the peppers, combine in a blender with the vinegar and chopped fine. Transfer to a heavy non reactive pan

Rinse the blender with 1/2 c. of vinegar add to the chop the mixture, transfer to the pan

Add the sugar to the mixture, bring to a boil, remove from heat and stir in the Certo. Strain in to clean glass jars

Yield: "2 1/2 Pints"

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Jalapeño Poppers with crab, corn and cheese

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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12 each jalapeno pepper

1 cup jumbo lump crab meat

1/2 cup corn kernels

4 ounces cream cheese

2 ounces Chervre cheese

2 each scallions -- minced

1 tablespoon fresh lime juice

salt to taste

1/4 cup tortilla chip -- crushed

1/4 teaspoon chili powder

Slice the peppers lengthwise and remove the seeds and pith

In a mixing bowl, combine the crab, corn, cheeses, lime juice and salt.

Stuff each halve pepper with this mixture

In another bowl combine the tortilla crumbs and the chili powder. Sprinkle each popper to coat well

Preheat the grill.

Place the poppers between the grids to keep from rolling over stuffing side up and grill for 10 minutes or until charred but still firm

Yield:

"24 each"

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Jalapeno relish

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Condiments

Amount Measure Ingredient -- Preparation Method

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1/2 Cup Water

1/4 Cup Sugar

1 Tablespoon Cider vinegar

6 Each Jalapeno peppers -- Sliced thin

1/4 Cup Red bell pepper -- Julienned

1/4 Cup Yellow bell pepper -- Julienned

1/4 Cup Onions -- Thin sliced

1 Teaspoon Mustard seeds

In a non reactive saucepan combine the water, sugar and vinegar. Bring to a boil

Add the peppers and onions, return to boil, remove from heat, stir in the mustard seed, cool completely stirring occasionally

Yield:

"2 Cups"

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Navajo Taco

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Beef

Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 cups flour

1/4 teaspoon salt

2 tablespoons baking powder

1 each onion -- chopped

1 pound ground beef

1 teaspoon chili powder

8 ounces tomato sauce

4 ounces chili pepper, canned

1/2 pound cheddar cheese -- shredded

1/2 head lettuce -- shredded

1 each tomato -- seeded and diced

Frijoles Refritos

Mix flour, baking powder and salt. Add enough water to make a workable dough {approximately 3/4 cup per 2 cup flour}. Knead the dough until smooth

Divide the dough and roll out or press, place in skillet with 350° oil and fry to golden on both sides

In another skillet, brown beef with 1/2 of the onions, add the tomato sauce, chilies and chili pepper, simmer for 15 minutes

Spread a layer of beans on fried bread, top with taco meat and then lettuce, onion, tomatoes and cheese

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Pico de Gallo - fresh salsa

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Dips

Hors D' Oeuvres Sauces

Amount Measure Ingredient -- Preparation Method

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6 each plum tomatoes -- Seeded and diced

3/4 cup white onion -- chopped

3/4 each jalapeno -- seeded and minced

3/8 cup fresh cilantro -- minced

1 1/2 tablespoons fresh lime juice

salt to taste

Combine the tomatoes, onions, jalapeno cilantro and lime juice in a large bowl. Season with salt and let rest 1 hour

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Pork Tenderloin with Ancho Chili Mole'

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Pork

Amount Measure Ingredient -- Preparation Method

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3 Ea Ancho Chilies

8 Oz Corn Tortillas

2 Tbsp Pine Nuts

2 Tbsp Sesame Seeds

8 Oz Plum Tomatoes

2 Oz Onion -- slice thin

2 Cloves Garlic -- minced

1 Ea Stick Of Cinnamon -- 2" piece crushed

3 Ea Whole Cloves

8 Oz Chicken Stock

1 Tbsp Light Brown Sugar

1 Tsp Cocoa Powder

1 Tbsp White Wine Vinegar

32 Oz Pork Tenderloin

4 Tbsp Veg Oil

1 1/2 Tbsp Fresh Marjoram

Grill chilies until fragrant, remove. Clean chilies and tear into small pieces

Grill the tomato, onion and garlic -- set aside

Toast pine nuts, sesame seeds and tortilla. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

In a sauté pan, toast cinnamon and clove until fragrant, remove

Purée chilies and broth. Add tomato, onion, garlic, cinnamon and cloves. Purée until smooth -- stain out any large pieces that won't process

Return the purée to the pan and whisk in sugar and cocoa. Whisk in vinegar, season with salt and pepper

Marinate pork in oil and marjoram for a few minutes then grill until internal temperature of at least 145°

Slice the pork arrange on plate or platter add the sauce and serve

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Rancho Cheese, Onion and Olive Enchiladas

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Olive Oil

4 cups Onions, Diced

12 each Flour Tortilla -- 6 or 8"

Tubac Chile Verde

12 ounces Sharp Cheddar Cheese -- shredded

6 ounces Ripe Olive -- sliced

Preheat the oven to 350°, grease a 9 x 13" baking dish

In a sauté pan heat the oil over medium heat and cook the onions for 30 minutes

Dip a flour tortilla in sauce, place on plate

Add 3 tablespoons of cheese, 2 tablespoons of onions and a scatter of olives in the center of the tortilla

Roll up, place in baking dish, repeat until all tortillas are used

Cover with remaining sauce, onions and cheese, bake for 18-20 minutes

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Red And Green Fire Salsa

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Tomato -- seeded and diced

1/2 cup Cucumber -- peel, seed, chop

1/2 cup Green Bell Pepper -- diced

1/2 cup Sour Cream

2 Oz Cilantro -- minced

1 1/2 Tbsp Jalapeno, Green -- minced

2 1/2 Tbsp Jalapeno, Red -- minced

Combine all the ingredients, season with salt and pepper to taste and chill

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Roast Loin Of Pork Mexican

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW C -- Mexican

Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin

1/2 cup Cider Vinegar

1/2 tablespoon Chili Powder

1/4 tablespoon Dry Mustard

1 pinch Salt

1/4 pound Tomatillos -- diced

1/2 each Green Bell Pepper -- julienned

1/4 each white onion -- julienned

Preheat the oven to 325°

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest while the sauce in being made

Bring vinegar to boil, add chili powder and simmer for 10 minutes

Whisk in dry mustard and salt, remove

Place the tomatillos, green bell peppers and onions in bowl, mix to combine

Pour vinegar mix over vegetables and stir

Slice pork and top with sauce

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Roasted Tomatillo Salsa

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - SW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Each Serrano peppers

2 Cloves garlic -- whole

1 Pound tomatillos -- husked, roasted

1 Small onion -- chopped

1/3 Cup cilantro -- chopped

1/3 Cup water

3/4 Teaspoon salt

3/4 Teaspoon sugar

In a small cast iron skillet, add the chilies and garlic. Cook - turning - until the skin on the chilies is blistered

Remove and peel the garlic, add to a food processor with the tomatillo and pulse

Place in a mixing bowl; add the onions, cilantro, water, salt, sugar. Stir to combine.

Let stand for 1 hour before serving

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Roasted Vegetable & Corn Chili

Recipe By : Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- American - SW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each Acorn Squash Whole -- red kuries

2 each Yellow Squash -- cubed

1 each Red Bell Pepper -- diced

1 each Portobello -- cubed

1/2 pound Button Mushrooms -- chopped

1 fluid ounce Olive Oil

1/2 dash Sea Salt

1 each Yellow Onion -- diced

3 cloves Garlic -- diced

1/2 dash Cumin powder

1/2 dash Ginger

1 pound Tomato -- concassée

1/2 cup Corn Kernels

3/4 quart Water

1/2 dash Chili Powder

1 cup Grits

Preheat to 450°. Split acorn squash from top to bottom and remove seeds, rub with oil, place cut side down on sheet pan. Roast for 30 minutes and remove

Toss yellow squash, peppers, mushrooms in oil

Spread on sheet pan, season, roast for 20 minutes, set aside

Sauté onions, garlic, season

Add cumin and ginger

Add tomatoes, corn water, chili powder, season

Fold in grits and vegetables

Simmer for ~1 hour, fill acorn squash and serve

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Smoked Corn Pudding

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Whole butter

2 cups Milk

1/2 c Yellow cornmeal

Kosher salt -- to taste

Pepper -- to taste

2 ears Corn -- lightly smoked, kernels removed

3 Tbsp Onion -- chopped

3 each Eggs -- separated

Coat an 8-inch (20-centimeter) square pan with 1 tablespoon (15 milliliters) of butter.

In a medium saucepan, place the milk and gradually whisk in the cornmeal. Bring to a boil while stirring constantly. Reduce the heat to a simmer and cook over low heat for 10 minutes, stirring with a wooden spoon.

Add the salt, pepper, corn, onions and remaining butter; cook for an additional 3 minutes. Remove from the heat and add the egg yolks one at a time, beating well with a wooden spoon after each addition.

Add a pinch of salt to the egg whites and beat with a fine whisk until stiff. Fold the whipped egg whites into the cornmeal mixture, one-half at a time. Pour into the buttered pan and bake at 350° until golden brown, approximately 30 minutes.

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Sonora Smoked Chicken Ravioli

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

1 each Anaheim chili pepper -- seeded and chopped

1 teaspoon ancho chili powder

2 each egg

1 tablespoon olive oil

12 ounces smoked chicken breast

1/4 cup grated parmesan cheese

1 tablespoon fresh basil

1 cup tomato juice

2 each plum tomato -- seeded and chopped small

1 tablespoon tomato paste

1 each small onion -- chopped small

3 tablespoons cilantro

1 tablespoon fresh lime juice

In a food processor, combine the flour, peppers and run to grind all together

Add the eggs and oil. Run to form loose ball. Add water by the tsp if necessary if the dough doesn't pull together

Wrap the dough in plastic wrap and rest dough for 30 minutes. Using your pasta machine, knead the dough in batches and roll out to desire thickness

In cleaned processor, combine chicken, cheese and basil. Grind to fine consistency

Make ravioli using a press or lay one sheet of pasta on the work surface. Space tablespoon portions ever 2" . Brush a little water on the pasta between the piles. Lay another sheet of pasta over the top and press down between the piles. With a fluted cutter or pizza wheel, cut into squares between the piles. Use a fork to seal the edges by gently pressing along each edge.

In small saucepan, heat tomato juice and tomato paste to just boil, remove and add tomatoes, onion, lime and cilantro. Return to heat to just heat through

Bring a pot of salted water to boil. Add the ravioli and cook for 3 minutes after they begin to float. Drain

Place cooked ravioli in bowl; ladle some of the tomato sauce over.

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Sopa de Arroz

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups long-grain white rice

3 each plum tomato -- seeded

1 medium yellow onion -- quartered and peeled

2 cloves garlic -- peeled

3 tablespoons extra virgin olive oil

3 cups chicken stock

Place rice in strainer and rinse under cold water until water runs clear

Place the tomatoes, onions and garlic into food processor and purée

Heat the oil of medium high heat in a heavy pot with a tight fitting lid. Add the drained rice and cook, stirring for 5 minutes

Add the puree, and continue stirring for about 3 minutes

Add the stock and bring to a boil, cover and reduce heat to lowest setting. Cook for 15 minutes, remove from heat and let sit for 5 minutes.

Description:

"Rice with tomatoes and onions"

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Southwestern slaw

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cabbage -- shredded finely

2 teaspoons lime juice

2 teaspoons honey

2 tablespoons red onion -- minced

1 teaspoon jalapeno -- minced

2 teaspoons fresh cilantro -- minced

Place the cabbage in a mixing bowl.

In a separate bowl whisk together the lime juice, honey, red onion, jalapeno and cilantro

Pour dressing over cabbage and mix well.

Cover and let marinate in refrigerator for at least 30 minutes.

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Southwestern corn cakes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Red bell pepper -- Roasted and cleaned. diced

1 Each Jalapeno -- Minced

2 Each Corn on cob, whole -- Grilled

1 Cup flour, all-purpose

1/3 Cup Cornmeal

1 Teaspoon Salt

1/2 Teaspoon Baking soda

1/2 Teaspoon Baking powder

1/2 Teaspoon Ground black pepper

3/4 Cup Milk

1/3 Cup Buttermilk

2 Each Egg yolks

1 1/2 Tablespoons Butter -- Melted

2 Cups Vegetable oil -- For frying

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

Remove the kernels from the corn on the cob combine with the roasted red pepper and jalapeno

In a large bowl, combine the dry ingredients. In a separate bowl combine the wet ingredients

Stir the wet ingredients into the dry ingredients. Add the corn and peppers. Stir to combine

Let rest for 30 minutes

Heat oil in pan, pour 1/3 of a cup of batter to form a cake, sauté until golden brown, flip the cake and cook on the other side until golden brown

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Southwestern Grilled Chicken Wrap

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 oz can cooked black beans

8 each Chicken breast -- boneless, skinless

Salt and pepper -- to taste

2 each Avocados

1 1/3 each Red bell peppers

1/2 each Red onion

1 1/3 each Tomatoes

8 each Tortillas -- 10 in. (24 cm)

10 2/3 tablespoons Black olives -- sliced

1 1/3 bunches Cilantro -- chopped

16 ounces Cheddar cheese -- grated

1 1/3 each Jalapeños -- minced

-----BLACK BEAN SPREAD-----

16 ounces Black beans -- soaked and drained

10 2/3 cups Water

2 2/3 ounces Onion -- diced

4 ounces Tomatoes -- diced

4 teaspoons Cilantro -- chopped

Salt and pepper -- to taste

6 pinches Cumin powder

6 pinches Chili powder

To make the Black Bean Spread, purée the beans in a food processor, adding enough of the cooking liquid to make a soft, spreadable purée.

Season the chicken breast with salt and pepper and grill or broil until done. Chill and cut into strips.

Peel the avocados and cut each into 12 slices. Clean the bell peppers and cut into strips. Slice the onions thinly. Dice the tomatoes.

To make each sandwich, place one tortilla on a cutting board and spread with Black Bean Spread.

Sprinkle peppers, onions, tomatoes, olives, cilantro, cheese and jalapeños over the bean spread.

Top with chicken.

Roll the tortilla around the ingredients tightly enough so that the sandwich will hold its shape. Cut the sandwich as desired for service.

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Southwestern Smoked Turkey Canapés

Recipe By : Chris Koch

Serving Size : 30

Categories : C -- American - SW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cheese Corn Wafers

1 Tbsp Garlic -- minced

2 Tbsp Onion -- minced

1 Tsp Serrano Pepper -- minced

1 Tbsp Cilantro -- minced

1 C Tomato -- remove seeds and dice

1 Ea Avocado -- ripe

1 Tsp Lemon Juice

10 Oz Smoked Turkey Breasts -- 1/8" thick slices

Mix garlic, onion, pepper, cilantro and diced tomatoes, season. Place in strainer over bowl in refrigerator.

Purée avocado with salt and 1 tsp lemon juice

Place an attractively cut piece of turkey on wafer, pipe avocado puree, garnish with salsa

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Texas style chili

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Entree, Beef

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

4 cups yellow onion -- diced

2 each poblano pepper -- seeded and diced

5 cloves garlic -- minced

1 teaspoon kosher salt

4 1/2 pounds beef chuck -- cut into 1" cubes

2 each bay leaf

2 each cinnamon sticks

2 tablespoons ancho chili powder

1 tablespoon chipotle chile canned in adobo

1 tablespoon ground cumin

1 pinch ground clove

12 ounces dark beer

1 1/2 quarts beef stock

Heat some of the oil over medium high heat in a heavy pot. Add the onions and cook for 8 - 10 minutes or until they begin to brown. Add the peppers, and cook for another 10 minutes, stirring occasionally.

Add the garlic and salt and cook for 1 minute longer, remove to a bowl.

Add more oil to the pot and brown the beef in batches, remove and add to the bowl of onions.

Return the beef and onion and pepper mix to the pan, and add the spices, stir to combine.

Begin adding the beer while stirring to deglaze the pot.

Add the stock, bring to a boil, reduce to a simmer, partially cover and let simmer for 3 hours, stirring occasionally.

Remove bay and cinnamon.

Yield:

"2 quarts"

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Texas style smoked brisket

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/8 cup kosher salt

1/8 cup ground black pepper

1/8 cup garlic granules

1/8 cup paprika

2 2/3 teaspoons celery seed

2 2/3 teaspoons chili powder

2 2/3 teaspoons dry mustard

6 2/3 pounds beef brisket -- trimed, room temp

Combine rub ingredients and rub into brisket.

Cook (smoke) at 225° for 10-12 hours.

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Tropical Papaya Mango Salsa

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SW C -- Mexican

Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Papaya -- diced

1 Ea Mango -- diced

1 Ea Red Bell Pepper -- diced

1 Ea Yellow Bell Pepper -- diced

1 Ea Red Onion -- diced

1/2 Bunch Fresh Cilantro -- chopped

1 1/2 Oz Lime Juice

1 1/2 Tbsp Fresh Ginger Root -- minced

1 Ea Jalapeno -- minced

Mix all together

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Tubac Chile Verde

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 tablespoons Olive Oil

3/4 each Onion -- chopped

2 1/4 cloves Garlic -- minced

1 1/2 tablespoons Flour

1 cup Green Chiles

3/4 cup Crushed Tomatoes -- drained

1 cup Chicken Stock

Heat the oil in a skillet and cook the onions and garlic until tender.

Add the flour, stir for 2 minutes

Add the chilies, tomatoes and stock

Bring to boil, reduce and simmer for 15 minutes

Season with salt and pepper

Yield:

"3 cups"

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Two Bean Chili

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Oz Dried Navy Beans

12 Oz Dried Pinto Beans

2 Oz Olive Oil

24 Oz Onion -- chopped

2 Oz Chili Powder

1 Tbsp Garlic -- minced

1 Tbsp Ground Cumin

1/2 Tbsp Dried Oregano

1/2 Tbsp Dried Basil

1/4 Tsp Cayenne

40 Oz Chicken Stock

15 Oz Corn Kernels

10 Oz Roasted Red Peppers

8 Oz Crushed Tomatoes

2 Tbsp Tomato Paste

6 8 Oz Bread loaves -- for bowls

8 Oz Butter

16 Oz Italian Sausage

8 Oz Cheddar Cheese -- grated

6 Oz Red Onion -- chopped

5 Oz Sour Cream

Clean beans and soak overnight. Drain beans, place in large pot. Bring to boil, simmer for 1 hour, drain

In a heavy soup pot, heat the oil and cook the onions, stirring, for 5 minutes. Add chili powder, garlic, cumin, oregano, basil and cayenne. Stir to combine.

To the pot, add the stock, corn, and peppers, bring to boil, reduce to simmer for 1 1/2 hours or until tender. Add the tomatoes and tomato paste. Stir to combine and season with salt and pepper to taste.

Remove tops from bread boules. Brush with melted butter, bake at 400° for 15 minutes

Cook sausage, cut into rounds.

Serve chili in bowls, garnish with cheese, sausage, red onions and sour cream.

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White Bean Chili With Turkey

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Oil

1 cup Onion -- chopped

4 ounces Canned Green Chilies -- minced

1 1/2 cloves Garlic -- minced

3/4 tablespoon Ground Cumin

1/2 tablespoon Chili Powder

24 ounces White Beans, Canned

2 1/2 cups Chicken Stock

1/2 pound Tomatillos -- chopped

1/4 cup Fresh Cilantro -- chopped

3/4 pound Cooked Turkey

1/2 bunch Scallion -- chopped

1 tablespoon Lime Juice

In a large soup pot, heat the oil and cook the onions for 5 minutes or until lightly browned.

Add the chilies and spices, stir to combine

Add beans, stock, tomatillo and cilantro. Bring to boil, reduce and simmer for 30 minutes

Add turkey, scallions and lime, season with salt and pepper

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