3 Ancho chilies
3 Guajillo chillies
4 chili arbol
1 onion cut in big chunks
3 garlic cloves
8 cups chicken stock
1 can chopped tomatoes or 3 fresh
1 chopped onion
2 cups corn
2 cloves minced garlic
2 lbs boneless skinless chicken
Salt and pepper to taste
2 Teaspoon oregano
1 Teaspoon celery salt
1/2 bunch of cilantro tied together
2 squares dark chocolate
Chochoyotes (dumplings)
1 1/2 cup masa
1 teaspoon salt
2 Tablespoons lard or oil
1 cup warm water or stock
1/4 cup chopped cilantro
Add chilies - garlic to sauce pan with 2 cups of stock. Bring to a simmer for 5 minutes.
Transfer to a blender and add the tomatoes. Blend until smooth. Pour through a strainer.
In a soup pot saute onions and corn for 2 - 3 minutes. Add garlic cook for another minute.
Add chili mixture and chicken cook for 5 minutes; add rest of stock and cilantro. Add
seasonings. Simmer for 10 - 15 minutes. Remove chicken and shred. Remove cilantro and
discard Add and melt chocolate in soup; add shredded chicken.
Dumplings Combine all ingredients. Roll in 1 inch balls. Press an indentation using thumb. Drop dumplings in and simmer for 25 minutes. Serve topped with cilantro, green onions, avocado, queso fresco, lime juice or crema.
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