Chicken and Green Chile Soup with Tamale Dumplings
2 poblano chiles
2 tsp. vegetable oil
1 onion chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely sliced (3/4) cup
3 cloves garlic, very finely chopped
5 cups defatted reduced-sodium chicken broth
2 tomatoes, peeled, seeded, chopped or 1 cup canned tomatoes, drained, chopped
5 tomatillos, husked, rinsed and diced
1 Tbs. chopped fresh basil
1 cup sredded cooked chicken
salt and pepper
2 Tbs vegetable oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 cup masa harina
1/2 tsp pure chile powder
1 large egg
1 large egg white
1/4 cup cooked fresh corn kernels or frozen, thawed
Roast poblano chiles. Place in paper bag and steam for 20 minutes.
Peel, remove stems and seeds and chop the flesh. Set aside.
In a large saucepan, heat oil over medium heat. Add onions, bell
peppers, carrots, scallions and garlic, cook, stirring until
softened, about 2 minutes. Add broth, tomatoes,tomatillos, and
roasted chiles. Bring to a boil, reduce the heat to low and add
basil. Simmer for another 10 minutes.
In a saucepan, combine oil, slat, cumin and water, bring to a
boil. Sift in masa harina and stir with a wooden spoon until the
mixture pulls away from the pan and no longer clings to the spoon,
3 to 4 minutes. Stir in chile powder and remove from the heat.
Beat in egg and egg white. Fold in corn. With wet hands, form
the dough into 16 dumplings. Spoon the dumplings into the gently
simmering soup and cook until no longer doughy, 3 - 5 minutes.
Add chicken and simmer until heated through. Taste and season with
salt and pepper.
Makes about 8 cups.