Pedernales Valley Soup
Source of Recipe
Chef2Chef Newsletter
List of Ingredients
3 poblano peppers
2-3 boneless chicken breast halves (about 16 ounces)
1-2 Tablespoons oil
1 medium onion
3 garlic cloves, minced
2 cups white mushrooms, sliced
1 can posole (yellow hominy), drained
1/2 cup water
1/3 cup cornstarch
2 cans chicken broth
1/3 cup minced cilantro
2 cups milk
16 ounces processed cheese, cubed
1/3 cup sour cream
Salt to taste
Pinch of chipotle powder or cayenne (optional)
Recipe
Method 1 (Doing indoors): Push on poblanos to flatten a little. Place in foil-lined pan, and place under broiler about 3-4 inches from heat. Broil on one side until skin is blackened almost all over, turn over and repeat.
Remove to bowl and cover with plastic wrap to allow to steam until cooled. Strip away blackened skin and remove seeds. Cut peppers into 1/2” x 1” strips. Set aside.
Cut chicken breast meat into bite-sized strips. Heat oil in large sauté pan. Sauté meat until it is fully cooked. Remove and set aside.
Dice onions and add to sauté pan. Cook until softened.
(Continue preparation at the “To Finish” section below)
Method 2 (Doing over grill): Rinse, pat dry and lightly brush chicken breasts with oil. Cut onion into 1/4 inch thick slices, do not separate into rings. Rinse poblanos and pat dry.
Place onion slices, peppers and chicken over medium coals or grill over medium heat 10-15 minutes or until vegetables are soft, pepper skins have blackened and chicken is done. (The juices should run clear.)
Place peppers in bowl and cover while still hot from the fire. Let steam until cooled, then peel blackened skins and scrape out seeds. Dice onion and cut peppers and chicken into strips.
Place 2 Tablespoons butter in sauté pan over low heat.
(Continue preparation at “To Finish” section below)
To Finish (Both methods): Add garlic to sauté pan and cook 1 minute. Remove and put with reserved chicken. Add mushrooms and sauté 2-3 minutes, until softened. Remove pan from heat, add posole, chicken, onion and poblano.
Combine 1/2-cup water with cornstarch in small dish. Add chicken broth to soup pot and bring to a simmer. Stir in the cornstarch mixture. Stir constantly until mixture bubbles for about 2 minutes.
Add cilantro. Bring heat up and allow to simmer for at least 5 minutes. Add reserved chicken and vegetables, then add milk and cheese and stir until melted.
Do not simmer after cheese is added.
Just before serving stir in the sour cream. Taste for salt (about 1/2 teaspoon may be needed), and add chipotle powder if additional heat is desired.
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