Green Chile Soup

January 4, 2007

Green Chile Soup

Submitted by Paula Redinger, Tucson CSA member. Adapted from “Southwest The beautiful Cookbook.”  Serves 6.

1 boned, skinned chicken breast cut into ½ inch cubes
1 boneless pork chop, cut into ½ inch cubes
cooking fat (olive oil, butter, lard)
1 finely chopped onion
1/3 cup flour
1 teaspoon ground cumin
1 garlic clove, minced
6 cups chicken stock (homemade, boxed, canned, or cubes, depending on your inclination!)
6 roasted green chilies, diced
1 red bell pepper, roasted and diced
additional “hot” pepper as desired (jalepeno, chiles de arbol (toasted and crushed), etc)
2 large ripe tomatoes, diced, or used canned tomatoes
Minced fresh cilantro
salt and pepper
grated cheese

Brown meat in the cooking fat. Drain and reserve.

Saute onion until soft. Stir in flour and cook 2-3 minutes, stirring constantly. Add garlic and cumin, and crushed dried pepper if using. Cook and stir another minute. Stir in chicken stock and whisk until thickened and smooth. Add reserved meat and all remaining ingredients except cheese and simmer 10 minutes or so. Serve with cheese on the side.

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