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Categories:
onion garlic olive oil pepper green chilies pepper cumin chicken chicken broth yams tomatoes salt cilantro
Viewed: 14 - Published at: 9 years agoIngredients
- 1 large onion, coarsely diced
- 3 garlic cloves, peeled finely chopped
- 2 teaspoons olive oil
- 1 poblano pepper, cut into 1-inch pieces
- 1 (4 ounce) can green chilies, diced
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon cumin
- 1 lb boneless skinless chicken thighs (cut into large chunks) or 1 lb pork loin (cut into large chunks)
- 2 cups chicken broth
- 2 large yams or 4 cups winter squash, cut into 1-inch cubes
- 1 (14 ounce) can chopped tomatoes
- salt & freshly ground black pepper, to taste
- 14 cup cilantro, chopped
Method
- Saute onion and garlic gently in olive oil until softened.
- Add all peppers and cumin.
- Saute 2 minutes more.
- Add meat, chicken broth, yams (or winter squash), and tomatoes.
- Stir and cover with lid and cook on medium-low heat about 20 to 30 minutes until yams (squash) and meat are cooked through.
- Season with salt and pepper.
- Serve in soup bowls with plenty of broth and top with chopped cilantro.
- Enjoy with toasted, buttered tortillas of your choice.
