I use soft green Poblano chili for this soup. Ultimately on the vine they turn red, and when they do, they become very HOT. Greens are relatively soft. All ingredients are very fresh. But … you can use canned salting and canned peppers. But why? The soup is very easy to prepare, and all steps are simple. Labels greatly sacrifice taste. The extra time for cooking freshly prepared salted and freshly roasted peppers is worth the effort.
How To Make Tasty Green Chicken Soup
Before Start Cooking Test Your Kitchen:
WHO: Domino is a winemaker and winemaker in the Napa Valley.
WHAT: nutritious fried soup is blanched with minimal distraction.
HOW: soak dried mamalyga, chili and peel chili, simmer, mashed and – most importantly – a side dish.
WHY WE LOVE IT: Domino stays focused here and every component shine. Chewing hominy and crispy cabbage strengthen the spicy broth, while lime and oregano perform tango.
All Needed Ingredients For This Recipe:
- 2 pounds of green chili peppers.
- 1-pound chicken breast fried or barbecue.
- Ambassador 2 cups (Ranch Proudly my favorite).
- 1 medium onion, diced.
- 1 large bunch of fresh oregano.
- 6 cup chicken stock.
- 1/2 head of chopped Napa cabbage.
- 3 or 4 garlic cloves, peeled.
- 1 lime sliced.
- salt As per need to taste.
Useful Directions For The Cooking:
Soak the ambassador for at least 3 hours or overnight. Add 10 glasses of water and about 3 or 4 cloves of peeled garlic and cook over medium heat for about 3 hours or until tender. Watch how it is cooked carefully and add more water as needed
Fry pepper Poblano over a gas flame, under a roasting pan or, most simply, on a barbecue. After all sides are blackened, cover them in a bowl or place in a plastic bag or paper bag. Cool and skins slip easily. Remove the stalk and seeds.
Fry the onion in a little olive oil. Fry chicken breasts. (or barbecue them) Grind the chicken.
In a blender, put the fried onions, garlic cloves, about a third to half of the cooked salting, 3 tablespoons of fresh oregano, pepper and 4 cups of chicken stock and mix until smooth. (you may have to make a couple of batches)
Pour the mixed mixture into the pan with the remaining salting and add the chopped chicken and the remaining 2 cups of chicken stock and simmer for at least an hour. If the soup seems too thick, add some chicken stock or water.
Grind Napa cabbage and cut oregano leaves. To serve soup, pour into plates, lay on top a small heap of cabbage and garnish with marjoram. Serve with a slice of fresh lime.