Green Chile Chicken - Dallas News |

Green Chile Chicken

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Chicken Stock

1 whole chicken

1 1/2 gallons cold water

2 yellow onions

3 stalks of celery

1 carrot

5 cloves garlic

2 sprigs of thyme

Place everything into a stock pot and simmer for 2 1/2 hours. Remove the chicken and allow to cool before picking the meat making sure to remove all bones. Strain the stock and reserve.


Green Chile Chicken

2 oz. oil

2 medium yellow onions (med dice)

2 stalks of celery (med dice)

1 large carrot (med dice)

1 tomato (med dice)

2 Tbsp. minced garlic

4 poblano peppers (roasted, peeled, and diced med)

3 Tbsp. chili powder

1 Tbsp. Ground Cumin

1 tbsp. tomato paste

1 tbsp. kosher salt

1 tsp. black pepper

1/4 cup AP flour

Reserve Chicken stock

Reserve Chicken

1 1/2 cups cooked hominy

1 Tbsp Lime Juice

In a large stainless steel rondeau, sweat the onions, celery, carrots, and garlic in the oil until soft or about 10 minutes. Add tomatoes and continue to cook for another 5 minutes. Add the peppers and cook for another 5 minutes. Sprinkle the chili powder, cumin, salt and ground pepper and toast the spices with the veggies. Once toasted, add the tomato paste and toss to coat cooking for another 3 minutes. Sprinkle the flour over the veggies to create a roux and cook for another 2 minutes. Add the warm chicken stock whisking out any lumps that might form. Simmer for 30-35 minutes to develop flavor. Add the cooked chicken and hominy and simmer for another 5 minutes. Add the lime juice and taste. Adjust the seasoning and serve immediately or for better results cool and serve the next day

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