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Santa Fe chili

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    Thursday, August 14 2014 12:35 PM EDT2014-08-14 16:35:07 GMT
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
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    Monday, August 4 2014 12:22 PM EDT2014-08-04 16:22:08 GMT
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Recipe from Randy Hudson of Texas

1/2 lb beef (cut into 1/2 inch cubes)
1/2 lb pork (cut into 1/2 inch cubes)
1/2 lb chicken (cut into 1/2 inch cubes)
1 red bell pepper (diced)
1 bunch green onions (diced)
2-3 cloves garlic crushed
1 can golden hominy
1-16 oz sour cream
1 can chicken broth
1 large avocado (diced)
1-2 tbs olive oil
Salt & pepper to taste
Plenty of corn tortilla chips

In a dutch oven, saute all three meats until brown. Add peppers, garlic and onion and cook over medium heat until tender. Add hominy with liquid, sour cream and chicken broth. Stir well and simmer over low heat approximately one hour. Season to taste with salt & pepper. Serving suggestion: To large soup bowls, add a heaping handful of corn tortilla chips. Ladle soup over chips and garnish with 1-2 tbs of diced avocados.

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