Augadito de Pollo
(courtesy of Peri & Sons in Yerington. Serves 8 to 10)
1 tablespoon olive oil
1 large poblano pepper, seeded, cored, and diced
1 small white onion, finely chopped
1 serrano or jalapeño pepper, seeded, cored, and minced
5 cloves garlic, minced
6 cups chicken stock, divided
2 cups cooked chicken, shredded or diced
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
½ cup white or brown rice
½ cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
Juice of 1 lime
Extra fresh cilantro leaves, chopped, and thinly sliced green onions, for garnish
Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion; sauté 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in minced serrano/jalapeño pepper and garlic; cook 2 more minutes. Transfer entire mixture to a large blender, and set aside to cool.
Return stock pot to heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, and cumin; stir to combine. Bring mixture to a simmer, then reduce heat to medium-low so that soup maintains low simmer. Cover partially and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and the rice is cooked.
Add cilantro leaves, lime, and remaining 1 cup chicken stock to blender along with pepper mixture. Purée 1 to 2 minutes or until the mixture is completely smooth. Stir purée into soup, garnish with cilantro and green onions, and serve warm.
