(White) Blanco Chile - Recipe - CookingDistrict.com
Public Recipes

(White) Blanco Chile

A rift on the traditional beef or meat chile. Beans are optional, and add another level of nutritional value that some people appreciate and others don't.
Categories: Soups
Primary Method: Clear Soup
Yield:
2 qt
Prep Time:
45 minutes
Portion Size:
8 oz
Portions:
8
Step 1
3 lb • Chicken breast • 1 " Dice
1 lb • Onions - sweet • medium diced
2 tbsp • Garlic, fresh, paste
4 fl oz • Olive oil • More if needed
1 cup • Flour, AP • For Roux
1 each • Bay leaf
After toasting the cumin, remove & reserve for later use.

Add oil and heat, quickly blanch the chicken in batches, so the pan bottom is not so crowded.

Placed blanched chicken on platter and cover w/foil.

Add diced onion, cook till clear or translucent, add garlic, stir well, add flour and combine well, do not allow it to brown, this will be a white/blond ROUX. 3-5 minutes cooking/stiring.

Add blanched chicken & any juice that has accumulated
Step 2
1 cup • White wine
1.5 qt • Chicken stock or vegetable stock
2 cup • Green chiles • medium diced
2 tbsp • Toasted Cumin
Incorporate wine & half of the stock, stir well till smooth, add remaining stock if necessary, chilies & cumin, blend until smooth, take care not to break chicken pieces.

Bring to a boil, reduce heat & simmer for approximately 20 minutes, adjust consistency if needed.
Step 3
4 cup • White beans • or two cans
Salt & Pepper to taste
1/4 cup • Habanero Pepper Sauce (optional) • or TT
• As Needed
• Cilantro leaves • Chopped, As Needed
If using canned beans, drain & rinse w/ cold water, add to chile return to a second boil, add habenero chili sauce, adjust seasoning, (S & P TT) garnish each bowl with fresh chopped cilantro. retrieve bay leaf & discard.

Cilantro, unlike parsley is very tender, almost all of the stem is edible and carries the same flavor/taste of the leaves.
Notes
Dry roast cumin in the same cooking vessel, reserve for use in recipe.

The oil should be moderately hot when blanching diced chicken breast or thighs, take care not to brown the meat.

Diced raw turkey breast or thighs may be substituted, even left-over turkey.

Dry beans can be used, but they should be cooked the day before.

Serving suggestion, Corn Bread wedge, dollop of sour cream, fresh chopped scallions, green only.
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