Recipe - Not For The Tenderfoot Green Chilli

2 One half pound Turkey tenders; no skin, no
bone
2 qt Water
1 tablespoon Salt
6 (up to)
8 Fresh roasted green chilies
1 Onion chopped
3 (up to)
5 Cloves garlic chopped
One half tablespoon Ground cumin
1 (up to)
2 Cubes chicken boullion
One half teaspoon Salt

OPTIONAL
2 tablespoon Cornstarch
One fourth cup Water

submitted by: jmchee@goodnet.com (Marina in Phoenix, AZ)
This is a spicy dish, so beware.

Cook turkey in salted water till tender, cool and shred. Add all the rest
of ingredients. Simmer 1 hr. Optional: Thicken broth with 2 Tab. cornstarch
in One fourth cup water. Wrap mixture in flour tortillas Note; buy fresh green
chilies. Roast till blackened under broiler, Under running cold water,
remove skins, stems and seeds. It is best to wear rubber gloves when doing
this. You can use canned chilies but it makes for a much milder dish. You
can adjust salt and spices to your own liking. Garlic adds great flavor.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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