Ingredients
- 4 poblano peppers
- 2 tablespoons evoo extra virgin olive oil
- 2 lbs ground chicken breast
- salt and pepper
- 1 large onion
- finely chopped
- 4 garlic cloves
- finely chopped
- 2 tablespoons cumin
- a couple of palmfuls
- 1 tablespoon coriander
- a palmful
- 2 cups chicken stock
- 14 cup dill
- chopped
- 14 cup chives or 14 cup scallion
- finely chopped
- 14 cup parsley
- finely chopped
- hot sauce
- to taste
- 1 cup sour cream
- fancy tortilla chips
- for dipping
Instructions
- Char peppers over a gas flame or under the broiler with oven door cracked for steam to escape.
- Place charred peppers in a bowl and cover with plastic wrap to steam.
- Let cool then peel, seed and finely chop.
- Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat.
- Add chicken, season with salt and pepper, and brown and crumble the meat.
- Add onions and garlic to the pot and cook 5 minutes to soften.
- Season with cumin and coriander, and stir in chopped peppers.
- Add stock and herbs, and simmer 5 minutes.
- Season with hot sauce to taste.
- Turn off heat and stir in sour cream to combine.
- Serve with chips alongside for dipping.
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