| Ingredients: 2 Pound(s) seasoned chicken thighs, boneless skinless 4 Cup(s) low sodium chicken broth 7 6-inch corn tortilla 4 garlic 2 halved tomatillo 1 fresh, seeded, quartered chili, poblano 1 quartered onion, white 1/2 Cup(s) fresh mint 1/2 Teaspoon(s) fennel seed 1 Bunch(s) cilantro 1 Cup(s) parsley 3/4 Teaspoon(s) freshly ground black pepper 1 Teaspoon(s) cumin seeds 2 Teaspoon(s) kosher salt 1 chopped yellow zucchini 6 Ounce(s) fresh chopped green beans |
Directions:
Salt and pepper the chicken thighs and toss and set aside. In a large soup pot, bring chicken broth up to a simmer. Put the corn tortillas into the broth to soften. Transfer the softened tortillas to a blender. Add .25 cup water. Puree the tortillas to turn them back into masa. Blend for about 60 seconds. Return to the pureed tortillas to the broth. Bring the broth back up to a simmer and whisk in the masa. Add the seasoned chicken to the broth. Cover and reduce to low. Cook for about 30 minutes until chicken is very tender. Broil the vegetables on a cookie sheet lined with foil. Arrange the garlic, tomatillo, chilis. Broil until speckled, but not charred. About 3 to 5 minutes per side. Then cool for 5 minutes. Add to blender with a half cup of water, puree for about 30 seconds until roughly smooth. To the blender, add mint, fennel seed, cilantro, parsley, pepper, cumin seeds, salt. Puree until smooth. To the broth, add zucchini, potatoes, green beans and cook uncovered for about 15 minutes. Until vegetables are tender, but before the potatoes break down. Pour in the puree. Mix and serve. |