Date: 15 Feb 96 17:08:15 EDT
From: Miriam Lezak/US/Praxis <Miriam_Lezak@praxisint.com>
From: The Monday to Friday Cookbook Author: Michele Urvater Although not a spicy cookbook, per se, this is a great book for people who like good food and have no time. And if you're on this list, then YOU know when to add the chiles anyway....
NOTE: This is where being a chili-head comes in. I use the wonderful hot grilled new mexican peppers that hang out in my freezer. I think just about any grilled or smoked peppers would be great. And of course, feel free to adjust the amount....
1. Finely chop onions. Core, seed and chop or thinly slice the bell peppers. Cut the ham into small cubes.
2. Heat the oil in a medium size casserole over medium heat. Add the onions and saute until translucent, about 5 minutes.
3. Add the bell peppers, cover, and simmer gently until the peppers are somewhat tender, about 5 minutes more. Add all the remaining ingredients except the parsley. Season to taste wth salt and freshly-ground pepper. Cook covered over low heat until the ingredients are tender and hot, 10 to 15 minutes.
4. Meanwhile, chop the parsley. When the stew is done, stir in the parsley, adjust the seasonings, and serve. Good with rice and/or tortillas, extra hot sauce of your choice, and beer.
CHILE-HEADS DIGEST V2 #242
From the Chile-Heads recipe list.
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