- Level: Intermediate
- Total: 9 hr 30 min (includes resting time)
- Active: 1 hr 30 min
- Yield: 10 to 20 servings
Ingredients
3 tablespoons kosher salt
2 pounds cactus, cleaned and sliced
1/2 cup olive oil blend, plus more for sauteing
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter
1 1/2 cups diced celery
1 1/2 cups diced onions
1 1/2 cups diced green peppers
1 1/2 cups diced red peppers
1 clove garlic, chopped
8 cups chicken stock
1 tablespoon garam marsala
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons curry powder
2 cups chopped raw white meat chicken (2 to 3 pounds)
2 cups cooked shredded pork
Directions
- Add the salt and 1 gallon water to a large pot and bring to a boil. Add the cactus and cook until it changes color, 5 to 7 minutes. Strain the cactus and let rest in the refrigerator overnight.
- Heat a skillet over medium heat with some oil and saute the cactus until completely dry. Reserve. In a separate pan over medium heat, start making a roux by adding the flour, butter and 1/2 cup oil. Cook, stirring continuously, until it smells like popcorn, 20 to 25 minutes.
- Put another large pot with some oil over medium heat. Add the celery, onions and green and red peppers, and cook until they start to brown, 5 to 10 minutes. Add the garlic and cook for 2 minutes more. Add the roux, chicken stock, garam masala, Cajun seasoning and curry powder, and stir to combine. Bring to a simmer and cook until thickened. Add the chicken, pork and reserved cactus, and simmer on low heat until the flavors have melded, at least 1 hour.
