Yield: 10 Servings
|3 tablespoons||Vegetable oil or lard|
|1 \N||Medium-size onion; finely minced (about 1 cup)|
|2 larges||Garlic cloves; minced (about 1 tablespoon)|
|3 \N||Poblano chiles; roasted, peeled and seeded, finely chopped|
|8 ounces||Fresh huitlacoche|
|2 tablespoons||Dried epazote or 1/4 cup minced fresh epazote|
|8 cups||Caldo de pollo; recipe follows|
|1 cup||Heavy or light cream|
|\N \N||Freshly ground black pepper|
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 <Baldassari@...> on Nov 16, 1997