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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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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