Green Chili Gumbo Recipe
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Category: |
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Ingredients: |
Ingredients: 1 tbs veg. oil
1 med onion - chopped
4 oz all purpose flour or gluten free flour
4 oz butter
2 box Chicken Stock
1 rotisserie chicken - shredded
1 lb. Hatch green chili - diced - Hold back 1/2 cup for puree
1 tbs smoked paprika
1 tbs cumin
1 tsp salt or to taste
1 can black beans - drained and rinsed
1 1/2 cups frozen corn kernels
1 cup Mexican Crema
2 roasted pablano chilies
2 1/2 cups chopped cilantro
2 cups prepared rice
Juice of 1 lime
1 diced avocado
1/2 lb. crumbled queso fresco cheese
1 tbsp filé powder
Salt to taste
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Directions: |
Directions:Heat pot and oil and sauté onion until translucent. Place stick of butter and slowly pour in flour to make the roux (you can remove the onion or leave it...it doesn't matter). When the roux gets to a light brown color add the 2 boxes of chicken stock bring to a boil. Add the chicken, green chili, paprika, cumin and salt. Simmer or put in a slow cooker and cook for 4 hours.
Add the corn and beans. Cook for another hour.
Lime Cilantro Rice
Make 2 cups of white or brown rice or get some Chinese take out.
Add the lime and 1/2 cup of the chopped cilantro.
Poblano Cream
Add the Mexican creme to a blender (the magic bullet works great for this) add the 1/2 cup hatch green chile and the 2 roasted pablano and a tsp of salt. Blend until smooth.
Stir 1 cup of cilantro into the gumbo and cook for 15 additional minutes.
Serve over the rice and garnish with avocado, cheese, cilantro and filé powder. |
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