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Playing Richard Blais’ Pozole Stew


  • Leftover green beans
  • Leftover corn
  • Garbanzo beans
  • Almonds
  • Avocado oil
  • A palmful ancho chili powder
  • A palmful ground cumin
  • 1 chipotle pepper, minced
  • A palmful chili powder blend
  • Leftover turkey (dark meat)
  • Minced onion
  • Minced garlic
  • Stock-in-a-Box
For the topping:
  • Salsa
  • Crunchy lettuce
  • Sour cream
  • Tortilla chips


Serves: 4


Chop green beans. Mix green beans and corn in a pot over heat. Season with salt and pepper. Mix in garbanzo beans, almonds and avocado oil. Add ancho chili powder, ground cumin, chipotle and chili powder blend. Mix in minced onion, garlic and stock-in-a box. Chop dark turkey meat and mix into chili.

Serve with salsa, crunchy lettuce, sour cream, crunchy tortilla chips and a drizzle of avocado oil on top.