Ingredients: |
Ingredients: 1 7oz can of chipotle chilies in adobo sauce
1 tablespoon olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon thyme
6 garlic cloves, crushed
6 cups chicken broth
1 1/2 pounds boneless chicken
2 medium potatoes cut into 1/2 inch pieces
1 can hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped, seeded plum tomato
1/4 cup chopped cilantro
1/2 teaspoon salt
8 lime wedges
|
Directions: |
Directions:Remove 1 Chile and 1 teaspoon adobo sauce from can. reserve remaining chilies and sauce for another use. Finely chop Chile; set Chile and sauce aside separately.
Heat oil in large pot over medium heat. Add chopped Chile, onion and next 6 ingredients (through garlic); cook 7 mins or until onion is tender. stirring frequently. Stir in broth; bring to a boil. Add chicken; reduce heat to medium-low, simmer 30 mins or until chicken is tender. Remove chicken with slotted spoon, cool slightly. Shred chicken with 2 forks; cover and keep warm.
Remove from heat; let stand 5 mins. Place 1/3 of broth mixture in a blender and process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy. Bring to a simmer over medium heat. Cook uncovered, 20 mins or until potatoes are tender. Stir in chicken and cream; simmer 5 mins. Remove from heat and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges |
This recipe for Chicken Chowder with Chipolte is from