Warm your soul with this twist on a year-round favorite
Dakota Grill & Spirits
Executive Chef Todd Nash
Recipe Ingredients
Serves 12 to 14
8 ounces vegetable shortening
2 tablespoons garlic, minced
1 large onion, chopped
3 stalks celery, chopped
2 carrots, chopped
2 small poblano chilies
2 corn cobs, kernels removed
1⁄2 bunch cilantro
1 can chicken broth
16 cups water
2 cups masa harina
2 tablespoons lime juice
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons ancho chili powder
2 tablespoons salt
1 tablespoon whole dried thyme
1 teaspoon oregano
1⁄4 teaspoon cayenne pepper
8 ounces chicken breast, cooked and chopped
Recipe Directions:
1.Melt shortening in a large stockpot and add garlic, onion, celery and carrots and cook until translucent.
2. Stir in chilies, corn and cilantro. Add chicken broth and waterand stir.
3. Bring to a boil and add the rest of the ingredients except the chicken.
4. In a blender purée the mixture until smooth. Return to saucepan and simmer about five minutes.
5. Add the chicken and adjust seasonings if needed.
Please note: This is not on the menu at present. Quantities may be halved or otherwise adjusted to your taste.
