Recipe - Austin Grills Chili Verde

5 Whole fresh Anaheim chile;
seeded; peeled
5 Whole Poblano chilies;
peeled, seeded
2 tablespoon Olive oil
1 cup Yellow onion; minced
1 One half teaspoon Garlic; minced
1 One half Jalapeno chile; minced
Three fourths teaspoon Oregano
Three fourths teaspoon Cumin
4 cup Chicken stock
1 Idaho potato; medium,
peeled, cut in One half inch
dice
2 cup Chicken breast; uncooked,
cut in One half inch dice
1 cup Cilantro; loosely packed,
large stems removed
Salt; to taste

Date: Thu, 14 Mar 1996 22:27:26 0500

From: Walt Gray waltgray@mnsinc.com
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 minced 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 One half 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.

NOTES : This recipe makes a spicy soup with the consistancy of a hearty
chickenvegetable soup.

CHILEHEADS DIGEST V2 #268

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