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Holy Mole Chicken Pozole

A gourmet version of tortilla soup, this rustic version is actually thickened with finely diced pieces of corn tortilla that break down as the stew simmers. It’s also a great way to utilize leftover chicken, which makes it a standard on my rotation of Soupe du Jour in my restaurant. There’s always leftover chicken laying around! Recipes by Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens (HCI Books) www.CrappyLittleKitchens.com
Ingredients
  Rotisserie chicken 1 , shredded off the bone
  Chicken stock 8 Cup (128 tbs)
  Onion 1 , diced
  Garlic 6 Clove (30 gm)
  Green bell 1 , diced
  Celery rib 1 , diced
  Chili powder 2 Tablespoon
  Ground cumin 1 Tablespoon
  Tomato puree 1⁄2 Cup (8 tbs)
  Tomato 1 Large, diced
  Oregano 1 Tablespoon
  Corn tortilla 5 , finely minced
  Red pepper 1⁄2 Teaspoon
  Black pepper To Taste
  Sea salt To Taste
  Cilantro 1⁄2 Cup (8 tbs), chopped
Directions

In a large stock pot over a medium-high heat, bring the shredded chicken, stock, onion, garlic, bell pepper, and celery to a gentle simmer. Once simmering, add all of the other ingredients except for salt, pepper, and cilantro.
Once the tortilla has begun to break down and thicken the stew (about 30 minutes), season to your tastes with salt and pepper. Garnish with the chopped cilantro.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Gourmet

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1 Comment

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