Pollo En Adobo (Chicken In Red Chili And Tomato Sauce) Recipe - Cooking Index
4 cups | 948ml | Rich beef broth |
10 | Garlic - peeled | |
4 | Tomatoes - chopped (large) | |
3 | Onions - quartered (medium) | |
1/2 teaspoon | 2.5ml | Mixed dried herbs - (Italian seasoning) |
1 teaspoon | 5ml | Sugar |
1/4 teaspoon | 1.3ml | Ground cumin |
1 teaspoon | 5ml | Onion - cut into ring (medium) |
1 | Mild green chili - cut into thin rings | |
1 | Red bell pepper - seeded and cut into | |
1 | Rings | |
1 cup | 237ml | Shredded sharp cheddar |
1 cup | 237ml | Shredded mozzarella |
1 cup | 237ml | Mild or hot chunky salsa |
1 teaspoon | 5ml | Minced fresh cilantro for garnish |
Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the heat to a simmer and continue cooking for 30 minutes. Puree in a blender and return to the pot. Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender. Toss the two cheeses together. Ladle the soup into a heated serving dish. Add the cheeses and salsa and stir gently. Sprinkle with the cilantro and serve immediately. Edited for
Source:
NOTES : Some Like It Hotter, The Official Cookbook of the Galvanized Gullet by Garaldine Duncann Recipe comes from Zacatecas, Mexico.
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