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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Roast Anaheim chiles, red pepper and jalapeno under hot broiler
close to heat until skins blister, turning to char on all sides.
Place in plastic bag for 10 minutes. Peel, dice and set aside.
In large skillet, cook salt pork until fat is rendered. Remove salt
pork with slotted spoon; drain on paper towel. Increase heat and
saute chicken and pork quickly until browned. Drain and set aside.
Melt butter in large saucepan. Add onion and cook until transparent.
Add flour and cook stirring until roux is golden brown. Remove roux
from heat and stir in chili powder, cumin, garlic and tomato sauce.
Whisk in warm chicken broth and heat to simmering. Add chilies, red
pepper, jalapeno, salt pork, chicken and pork to soup. Heat
thoroughly and stir in tomatoes and cilantro. Heat to simmering.
Ingredients:
6 medium Fresh Anaheim Chiles
1 large Red Bell Pepper
1 small Jalapeno Pepper, sliced
2 Ounce(s) Salt Pork, diced
1/2 Pound(s) Chicken Breast, sliced
1/2 Pound(s) Pork Butt Steak, sliced
6 Tablespoon(s) Butter
1 medium Onion, diced
1/2 Cup(s) All-Purpose Flour
1 1/2 Teaspoon(s) Chili Powder
1 Teaspoon(s) Ground Cumin
1 small Clove Garlic, minced
3/4 Cup(s) Tomato Sauce
2 Quart(s) Chicken Broth, warmed
1/2 Cup(s) Tomatoes, peeled & diced
1 Tablespoon(s) Minced Fresh Cilantro |
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