Ingredients
8 poblano chilies
2 jalapeno ciles
1/4 cup olive oil
2 onions, chopped
2 cloves harlic minced
1 teaspoon cumin
1 1/2 pd chicken breast
42 oz chicken stock
14 ox canned diced tomatoes
1 teaspoon oregano
1.4 cup whipping cream
2 tablespoons of chopeed chilies, Mex cheese, chopped onion, minced cilantro, salsa
Preparation
Roast chilies in heavy skillet until black. Let cool the peel and seed. In Dutch oven, cook onions, garlic and cumin until onions are translucent, add chicken and cook until opaque. Add broth, tomotoes, oregano and chiles. Bring to boil, thcn cover and simmer for 50 mins. Add cream and cornmeal. Then serve w/tortillas.
