6 cloves garlic minced
2 red onions, diced
3T chile powder
4t ground cumin
1/2t ground clove
1-28oz can crushed tomatoes
2T tupelo honey red rooibos tea
1T tupelo honey tulsi tea
5 # dark meat turkey (or chicken)
1 butternut sqush, peeled, seeded, and cut into 1/2″ pieces
2 parsnips, peeled and cut into 1/2″ pieces
1 carrot, peeled and cut into 1/2″ pieces
2-cans black beans
1/4c. tomato paste
salt and pepper
(optional-2 roasted poblano peppers)
In a large pot, sweat garlic and onions. When onions are soft and translucent, add the chile powder, cumin, cloves, tomato paste, and teas. Cook 4 or 5 minutes more until the spices are fragrent. Add the tomatoes and water, and bring to a boil. Reduce the heat to a simmer and add the turkey. simmer the turkey until fully cooked and then remove and let it cool. Add the squash, parsnips, and carrot to the pot, simmer 20 minutes or until vegetables are soft. While the vegetables are cooking, shred your turkey and return the shredded meat back to the pot. Add the black beans, hominy, and roasted peppers if desired. Simmer 5 or 10 more minutes and then season to taste. Enjoy.
This whole thing can be made in a slow cooker as well. The only changes would be to use boneless meat cut into 1″ pieces. Just throw all ingredients in and set your slow cooker on low in the morning, and it will be ready for you come game time.
Eat Well. Cook With Tupelo Honey Teas.