© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Claude White
This is a recipe that uses many Tex-Mex ingredients that are readily available here in Texas. I've added substitutions at the end of the recipe in case they're hard to find in other areas... The pablano peppers are simply green anchos and are one of my favorite's-with an unusual bitter hot taste...for a spicier Chili, add a jalapeño with the pablanos.
1 whole chicken
3 cloves crushed garlic
1 large yellow onion-chopped
1 tablespoon chopped fresh rosemary
2 or 3 poblano peppers-roasted, peeled and seeded
4 cups cooked white navy beans
2 pounds tomatillos, dehusked and diced
1 or 2 chayote squash, pitted and diced
5 napales (cactus leaves), diced or juliened
1 cup chopped cilantro
1 shot tequilla, optional, but recomended
Place the chicken in a large stock pot with onion, garlic, salt and pepper to taste. Cover with water and bring to a boil, reduce heat, allow to simmer for 1 hour, adding more water if neccesary. Remove chicken from stock and place on cutting board to cool. Strain stock, replace vegetables in pan and reserve stock to one side.
Debone chicken, add meat to pot. Add poblanos, beans, tomatillos, squash, and napales. Add enough of the reserved stock to cover, bring to a boil, reduce heat and simmer at least 1 hour, stirring occasionally and adding more stock if needed. 15 minutes before serving, stir in the cilantro and tequilla.
This recipe is one that my mother and I came up with after trial and error over the last few years.
For the tomatillos you can substitute an equal amount of green tomatoes.
For the napales you can use two cups of fresh green beans, the flavor and texture is almost identical
For the chayote squash, 4 or 5 green apples and the juice of 1 lime, for this recipe it will work, but not for most.