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Austin Grill's Chili Verde
Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Tex-Mex Stew
Hot Soup
Amount Measure Ingredient -- Preparation Method
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5 whole fresh Anaheim chile -- seeded -- peeled
5 whole poblano chilies -- peeled -- seeded
2 tablespoons olive oil
1 cup yellow onion -- diced
1 1/2 teaspoons garlic -- minced
1 1/2 jalapeno chile -- minced
3/4 teaspoon oregano
3/4 teaspoon cumin
4 cups chicken stock
1 Idaho potato -- medium -- peeled, cut in 1/2
inch dice.
2 cups chicken breast -- uncooked -- cut in 1/2 inch
dice
1 cup cilantro -- loosely packed -- large stems removed
salt -- to taste
Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
In a large skillet, heat the olive oil and saute the onion until translucent.
Add the garlic, jalapeno chiles, cumin and oregano, and saute for several
minutes. Add the chicken stock and bring to a simmer. Then add the potatoes
and cook until just tender. With a slotted spoon, remove 1 cup of potatoes
and reserve. Add the diced chicken and pooach gently in the onion-
chili- potato mixturer until chicken is cooked through. Remove from the heat
immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small
bowl. Refrigerate the remainder to keep the chicken from overcooking.
In a blender, puree the reserved potatoes, half half the Anaheim and half the
poblano chilies, and the cilantro with the reserved half cup of liquid.
When the chicken mixture is no longer warm, add the puree. Dice the remaining
half of the Anaheim and poblano chilies in half inch cubes and add to the
mixture. Season with salt. Reheat just before serving to retain the
fresh green color and flovor of the soup.
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NOTES : This recipe makes a spicy soup with the consistancy of a hearty
chicken-vegetable soup.
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