Mexican Turkey Hot Pot

2 tbsp vegetable oil
1 large onion, coarsely chopped
1 large clove garlic, minced
1/2 tsp hot pepper flakes
3 potatoes, peeled and cubed
4 cups turkey stock (recipe below) or chicken stock
1 tsp dried oregano
1 19 oz can tomatoes (undrained)
1 14 oz can pinto or kidney beans, drained and rinsed
2 cups frozen lima beans
2 cups diced cooked turkey
1-1/2 cups corn kernels

3 tbsp chopped fresh coriander or parsley
1 tbsp lime or lemon juice
Salt and pepper

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. Makes 8 servings.

Turkey Stock

Keep a supply of this flavorful stock on hand and use whenever turkey or chicken stock is called for.

Break turkey carcass into three or four pieces. In stock pot, bring carcass and 16 cups water to boil; skim off any froth. Add 1 each chopped celery stalk, carrot and onion, 1 bay leaf, 1/2 tsp each dried thyme and whole black peppercorns, and 3 sprigs fresh parsley; simmer, partially covered, for 2 hours.

Strain through cheesecloth-lined sieve set over bowl; let cool. Cover and refrigerate until fat solidifies; discard fat.

(Stock can be refrigerated in airtight container for up to 3 days or frozen for up to 4 months).

Makes about 12 cups.

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