| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Mexican | 10 | Servings |
INGREDIENTS
| 3 | tb | Vegetable oil or lard |
| 1 | Medium-size onion; finely minced (about 1 cup) | |
| 2 | lg | Garlic cloves; minced (about 1 tablespoon) |
| 3 | Poblano chiles; roasted, peeled and seeded, finely chopped | |
| 8 | oz | Fresh huitlacoche |
| 2 | tb | Dried epazote or 1/4 cup minced fresh epazote |
| 8 | c | Caldo de pollo; recipe follows |
| 1 | c | Heavy or light cream |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Heat the oil or lard in a large skillet over medium-high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, until the onion is golden and translucent, about 5 minutes. Add the chiles and cook for another 3 minutes, stirring occasionally. Add the Huitlacoche and epazote, reduce the heat to medium, and simmer, uncovered, stirring occasionally, for about 5 minutes. Let cool slightly. In two or more batches, process the mixture to a smooth puree in a blender or food processor fitted with the steel blade, adding enough chicken stock to facilitate blending. Pour the puree into a large, heavy saucepan and bring to a boil, stirring. Add the remaining chicken stock a cup or two at a time until the mixture is the consistency of a thin cream soup. Stir in the cream, bring to a boil, reduce the heat to medium, and simmer another 5 minutes. Season with salt and pepper. Ladle into bowls and serve hot. Yield: 10 cups Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari <[email protected]> on Nov 16, 1997
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