Pollo en Pipian and Sopa Verde de Elote

I was having a guest over, and didn’t get any photos. The pipian and soup recipes are more or less from  “The Essential Cuisines of Mexico” by Diana Kennedy. The beans were made up based on what I had around. I used the stock produced by cooking the chicken to make the soup. Be sure to have hot tortillas for accompanying the chicken.

When toasting dried chiles, you want to only go until you see a slight color change. Don’t burn them. I use a dry cast iron skillet.

White Beans with Chile Morita (serves 6):

  • 1/2 lb white beans, soaked
  • 2 chiles morita, toasted
  • 4 cloves garlic, unpeeled
  • salt to taste

Bring the beans, chiles, and garlic to a boil, then lower to a simmer and cover. Cook for about 2 hours, or until tender but not mushy. Add salt to taste then continue cooking until sufficiently done.

Chicken in Pipian Rojo (serves 6):

To cook the chicken:

  • one chicken, cut up in parts, or equivalent
  • chicken giblets if available
  • 1/2 white onion, roughly chopped
  • 3 cloves garlic, whole and unpeeled
  • 2 sprigs parsley
  • 2 bay leaves
  • 1 sprig thyme, or a large pinch of dried thyme
  • salt to taste

Add enough water to produce at least 3 cups of broth, plus more as needed for other recipes or later use. Bring to a boil, then simmer for 30-45 minutes, until the chicken is done. Skim during simmering to improve the clarity of the broth. Strain.

Pipian sauce:

  • 6 chiles ancho, lightly toasted then soaked
  • 3 cloves
  • 6 peppercorns
  • 3/4 cup sesame seeds, toasted
  • 1 large dried avocado leaf
  • 2 cloves garlic
  • 3 tbsp peanut or canola oil

In a spice grinder or a molcajete make a coarse powder of the cloves, peppercorns, sesame seeds, and avocado leaf. Blend the soaked and drained chiles with 1/2 cup of the chicken broth and the garlic. Heat the oil in a skillet and fry the spice mixture until aromatic, and starting to turn golden, then add the blended chiles. Let fry for about 5 minutes, then add 2 1/2 cups chicken broth. Cook for 20 minutes, until red oil pools on top. Add the cooked chicken, removed from the bone if desired, and let heat through. Season with salt as necessary.

Green Corn Soup (serves 6):

  • 1/4 cup butter
  • 1/2 cup white onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 cup tomatillos, boiled until done and drained
  • 4 cups corn kernels, measured while frozen
  • 5 cups chicken broth (or vegetable broth)
  • 2/3 cup green peas
  • 6 sprigs cilantro
  • 2 chiles poblano, roasted and peeled
  • salt to taste
  • fried tortilla crisps for serving

Fry the onion and the garlic in butter until translucent. Blend the tomatillo, then add to pan with onion. Fry for about 3 minutes. Blend the corn, peas, cilantro, and chiles with 2 cups broth. Add to the pan, and cook on high for 3 minutes, scraping the bottom. Add remaining broth and salt as desired. Cook the soup on low for 30 minutes, until flavors blend well. Serve with tortilla crisps.


About tandooritaco

This is a blog about food.
This entry was posted in chicken, legumes, mexican, soup, vegan, vegetables, vegetarian. Bookmark the permalink.

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