Aired February 15, 2010

Ingredients
4 poblano peppers
2 tablespoons EVOO Extra Virgin Olive Oil
2 pounds ground chicken
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
2 cups chicken stock
1/4 cup dill, chopped
1/4 cup chives or scallions, finely chopped
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream
Fancy tortilla chips, for dipping
Preparation

Char peppers over a gas flame or under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam. Let cool then peel, seed and finely chop.

Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.

Turn off heat and stir in sour cream to combine. Serve with chips alongside for dipping.

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