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Ingredients
- Poached Chicken:
- 1 chicken, about 3 1/2 pounds
- 1 large onion, peeled
- 3 cloves garlic, peeled
- 1/4 bunch fresh thyme
- 1 bay leaf
- For Chili:
- 4 poblano chiles
- EVOO
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 cup finely ground tortilla chips (ground in a food processor)
- Salt
- Leaves from 1/2 bunch fresh cilantro, chopped
- For Garnish:
- Shredded jack Cheese
- Chopped Fresh Cilantro
- Lime Wedges
Details
Servings 6
Preparation time 45mins
Cooking time 145mins
Preparation
Step 1
Remove giblets and liver from the chicken. Rinse the chicken with cool water. Put the chicken, onion and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
Carefully removed the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
Meanwhile, seed, core and thinly slice the poblano peppers.
Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. taste for seasoning.
To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro and a wedge of lime.
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