Servings: four to six.
It’s well worth the effort to find a dried chipotle, which gives the broth a wonderful smoky spice. To make fried tortilla strips, cut corn or flour tortillas into long strips and fry in 350°F oil until they start to brown, about 2 minutes.
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We make this stew all the time and double it because we need to eat multiple bowls. It is so good! My husband actually learned the recipe. :) Tony Rosenfeld rules!
We've been making this recipe as is or with dried beans for years. It is one of our go-to favorites. The dried chipotle adds a lot of flavor. The lime, tortilla strips, and sour cream are essential. Sometimes we add a little chopped avocado on top or have with a grapefruit and avocado salad on the side. Sometimes I sprinkle a little kosher salt on the tortilla strips while they're draining on paper towels and still hot. Yummy recipe!
Great recipe! I made it as written except using boneless and skinless thighs and also shred it. I also used a potato masher to mash some beans in the pot w/o the chipotle of course. I did not see much of a difference between using the blender and by hand. Also, I did double the amount of cumin and I also used smoked chipotle powder which made the stew much more smokier tasting and so worth it !!!!
Great flavor! It had a lot of sauce so I served it over rice.
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