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chicken stock

chicken stock



Authentic New Mexico flavor in a fraction of the time.
1 pound navy or great northern beans, soaked overnight, drained and rinsed
6 cups chicken stock
8 fresh roasted and peeled Anaheim or poblano chiles
1 medium onion, chopped
2 cloves garlic, blanched and minced
2–3 jalapeños, chopped
1 tablespoon vegetable oil
¼ cup Pendery’s White Chile Blend
4 cups diced cooked chicken
Salt to taste
Sour cream
Fresh chopped cilantro



1. Combine pre-soaked beans and chicken stock in pressure cooker. Lock cooker lid
and bring to high pressure. Adjust heat to maintain pressure and process on HIGH
for 15 minutes. Quick release pressure. Remove lid carefully to prevent scalding
from escaping steam.
2. Roast fresh whole green chiles by placing them on a hot grill, turning with tongs
until they are charred on all sides. When they are cool, rub the blackened peel off
and rinse. Remove stems, cut in half lengthwise, remove seeds, and dice. Set aside.
3. In a separate skillet, sauté onion, garlic, and jalapeños in oil until tender. Add in
green chiles and all seasonings, stirring to incorporate. Transfer seasoned mix into
the bean mixture with chicken.
4. Lock cooker lid back into place and bring to high pressure. Adjust heat to maintain
pressure and process on HIGH for 5 minutes. Quick release pressure. Remove lid
carefully to prevent scalding from escaping steam.
5. Taste and salt before serving. Serve topped with sour cream and a garnish of
chopped cilantro.

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