SOUP WITH TOMATILLOS AND JALAPENOS ENJOY DAN:

                     SPICY TOMATILLO CHICKEN SOUP by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

2 pounds chicken tenders

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

2 pounds tomatillos, (husked removed) wasted and halved

2 new potatoes, quarter

1 teaspoon dried Italian seasoning

1 teaspoon cumin powder

3 jalapenos (1 chopped and 2 whole with silts in their side)

4 cups chicken broth

3 cups water

1 (15 Oz) can white hominy, drained

1 (15 Oz) can yellow hominy, drained

1 avocado, sliced for garnish

 

DIRECTIONS:

 

1.    In a food processor, puree tomatillos.

2.    Set aside.

3.    In a stock-pot, heat oil over medium-high heat.

4.    Season chicken with salt and pepper.

5.    Add chicken to pot; cook until browned on all sides about 6 minutes.

6.    Transfer chicken to a plate.

7.    Add chopped jalapeno, onion, garlic, Italian seasoning, and cumin to the pot and sauté, stirring frequently, for 4-5 minutes.

8.    Add chicken broth and water.

9.    Stir in tomatillo puree, whole jalapenos, and white and yellow hominy.

10. Nestle chicken in the sauce.

11. Cover and simmer for 20-25 minutes.

12. Remove whole jalapenos.

13. Season with sea salt and freshly ground black pepper

14. Serve in bowls topped with slices of avocado.

 

  ENJOY DAN:                                                BON-APPETITE!!