Saturday, January 3, 2015

Chicken-Chile Soup

This recipe is from Justin Chapple via Food and Wine. 

Time to break out the frozen turkey broth from Thanksgiving! I also had to use pasilla chiles and they were great. They were spicy and added a great depth of flavor to the soup. 

I cooked the chiles, onion, and garlic by themselves for a bit and let them brown nicely. The chiles especially got good and charred before adding the coriander.

3 tablespoons extra-virgin olive oil
2 poblano or pasilla chiles—stemmed, seeded and thinly sliced
1 onion, chopped
2 garlic cloves, sliced
1 1/2 teaspoons ground coriander
Kosher salt
2 quarts chicken stock or low-sodium broth
4 cups shredded rotisserie chicken (1 1/4 pounds)
Two 15-ounce cans hominy, rinsed and drained

Chopped cilantro, sliced radishes and lime wedges, for garnish

In a large saucepan, heat the olive oil until shimmering. Add the chiles, onion, garlic, coriander and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 8 minutes. Add the stock and bring to a boil. Stir in the chicken and hominy and simmer over moderate heat for 5 minutes. Season the soup with salt. Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.

MAKE AHEAD The soup can be refrigerated for 2 days. Reheat gently before serving.

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