Mexican Sheppards Pie Base Found on Pinterest NOTE: You can eat this as a Chili or use to make the Mexican Sheppards Pie (recipe below). Makes abt 2 to 3+ quarts 1 pound skinless chicken breast, cubed 1 clove garlic, minced 1 teaspoon coriander 1 teaspoon chili powder 1 teaspoon cumin 3 tablespoons olive oil 1 cup chopped onion 4 cups of dry beans (Black or White or a combination) - sort and rinse, add to a large bowl and fill with water - allow to soak overnight in the refrigerator - make sure beans are under at least 1 inch of water) 2 cups frozen corn One 4-ounce can hot green chilies 1 pint of diced tomatoes with juice or 1 - 12 ounce can of diced tomatoes 1 pint of home made chicken stock or 1 can of chicken stock. Drain beans and set aside. In a large pot or deep saucepan, heat olive oil over medium high heat. Add cubed chicken, garlic, coriander, cumin, and 1/2 teaspoon chili powder. Cook until chicken is browned on all sides, remove and add to a large pot. Add chopped onion, presoaked drained beans, corn, chilies, and tomatoes, including the liquid. and chicken stock. Bring to a boil and reduce heat to a simmer and simmer for 30 minutes. Using a slotted spoon divide soup solids between 3 or 4 quart jars to a little more then 1/2 full but not more then 2/3s full. Finish filling with soup liquid to 1 inch headspace. If there is not enough liquid to fill jars heat up some more chicken broth and add to jars to get a 1 inch headspace. Remove air bubbles, wipe rims, and assemble lids. Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints). TO MAKE SHEPPARDS PIE Pour 2 quarts of Mexican Sheppards Pie Base into a pot. Turn on heat and bring to a simmer. Mix 2 or 3 tbsps of cornstarch or flour or more if needed in a little bit of water. Add to Base and stir to mix. Simmer until thickened. (You want it thick to hold up topping.) TOPPING (using 2 quarts - if you only want to use 1 quart then reduce amounts accordingly) 3/4 cup cornmeal 1/2 teaspoon salt 2 cups water 1 tablespoon butter In a small pot, heat water and salt over medium high heat; it doesnt need to be boiling. Stir in cornmeal and continue whisking while it incorporates the water and thickens, which should take about 5 minutes. When thick, add butter and mix in to melt. Remove from heat. In a deep round glass dish, pour all of the thickened Mexican Sheppards Pie Base. Scoop the (essentially polenta) cornmeal mixture over the top of the Base, and spread into a single layer. Top with a sprinkling of black pepper. Bake for 30 minutes, or until polenta has firmed up at 350 degrees. If you want the top browned a bit turn on broiler and let cook until topping starts to brown a bit. Allow to cool briefly, and then scoop into bowls to serve.
Posted on: Sat, 03 Jan 2015 14:10:27 +0000
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