[Danial Beard]

And that brings me to my next favorite subject … FOOD!

Actually, I told Kathy and Phill about this stuff, and I think it’s an effort worth sharing.    If you have issues with milk or milk products however, you’d best sit this one out.

***Green Chili Chicken Soup***

*(Advance warning — this stuff isn’t particularly pretty, but it’s deliciously addictive.)*

In a pressure cooker:
3~5 chicken leg quarters,
a heavy sprinkling of garlic powder
a heavy sprinkling of green chili powder (this stuff can get hot, adjust to tolerance)
5~6 grinds of salt from a salt mill
3~4 grinds of pepper from a pepper mill
2 cups of filtered water

Put on medium to high heat, and cook until the jigger has been dancing for 25 minutes.
After done, remove from heat, and after cooker de-pressurizes, pull chicken out, and de-bone when cool enough to handle. Save liquid and meat bits for later use. Discard bones. (It sounds macabre, but we toss them back out to the chickens. They love to pick them clean.) Hand pull the chicken meat into bite sized shredded pieces. Set aside.

In a medium mixing bowl, combine:
1/2 purple onion, diced
3~5 cloves fresh garlic, minced
1/2 ~3/4 pound of roasted chopped Hatch green chilis (We use fresh roasted or frozen, but canned Hatch Green Chilis will do in a pinch. Just don’t get scotch with ‘em.)

1~2 cups of thawed frozen corn

Cut and fry (in bacon grease — for flavor):
4~8 yellow (or white) corn tortilla (cut into 1/2 inch sq bits)
Fry these until they are on the browner side of golden brown. (The browner they get, the better the flavor.) They should be crunchy when done. Drain on paper towels and set aside.
In a large skillet, combine chicken and vegetables, and saute until onions are translucent. Add ground Cumin and a touch of oregano to taste.

In a 3~5 qt. stewer:
Prepare a thin white sauce
( 2~3 Tbsp butter
2~3 Tbsp all purpose flour
2~3 cups milk (to texture))

When white sauce starts to thicken, add chicken and vegetables mixture from skillet. Stir in. Add fried tortilla bits, stir in.
Add enough of the saved chicken broth to achieve your desired thickness of soup. (Don’t be afraid of getting it a little runny. It will thicken as it cools.)

Serve hot, and optionally, shred Monterey Jack and/or sharp cheddar into the bowl on top of soup. Some fresh clipped chives go well here, too.

Refrigerate any leftovers and any remaining broth separately for day two. It likely won’t make it to day three.

Enjoy!
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• This topic was modified 3 years, 10 months ago by Danial Beard.

[Kathy Beall]

This sounds delicious!  I love green chili!  Thank you for sharing.

[Author]

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