smoked chicken and green chile soup
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Bob Gracey
smoke two whole chickens till the joints move freely
while the chicken is smoking, place some kosher salt on foil and place in smoker
also put 6-8 green chile pods on the smoker..place on the cooler side

debone the chicken
cover the carcass with 12 oz of ale or pilsner style beer and enough water to cover
simmer for 3-4 hours adding water to keep the bones covered
add to the pot while the carcas are simmering
one chopped onion
4=6 cloves crushed garlic
1 tsp Mexican oregano
2 of the smoked chiles diced
smoked salt and pepper to taste

after the carcasses have been broken down during the simmer
strain out the solids, and allow to cool and skim off the solidified fat

using about half of this stock and half water
add back in the smoked chicken meat, the juice of one lime, the remaining smoked chiles
bring to a boil
season to taste

add whatever vegetable you care (spinach, cabbage, kale, asparagus, cherry tomatoes, more chilies have all gone into the pot at one time or another)


this is an all day prep but the house smells wonderful till dinner

also note that heat can be incresed by adding dried Serrano peppers during the making of the stock
about 8 months ago · Report

Chile Monster
Sounds soooo good!
about 8 months ago · Report

Bob Gracey
it's whats for lunch!