albondigas con tortilla y col rizadaINGREDIENTS:
for the broth:
4 - fresh chicken carcasses remnant meat and skin intact
4 - 32oz boxes organic chicken stock
3lbs - Spicy chicken sausage (I used a green chile chipotle chicken sausage) sliced into 3/4" rounds
3 - medium poblano chiles
5-7 - Big Jim, Anaheim, or Hatch green chiles
1 - large dried ancho chile
5- dried chiles de arbol
3 - small to medium calabacita squash cut inot 1/2" cubes
3 - small zucchini squash cut into 1/2" cubes
5-7 - medium carrots cut into 3/8 x 3/4 rectangles
3 - large sweet yellow onions
2 - bulbs of garlic
3 - ears of fresh corn
1 - 28oz can of white hominy drained and rinsed
1 - 14.5 oz can of black beans drained and rinsed
1 - 14.5 oz can of roasted tomatoes
1 - bunch cilantro
1 - teaspoon dried mexican oregano
1-2 - teaspoons chipotle chile powder
1/2 - teaspoon ground cumin
2 - bay leaves
fresh ground black pepper
extra virgin olive oil
5 - bunches fresh kale
fresh lime wedges
blue corn tortilla chips
some other possible toppings:
sliced into strips corn tortillas baked or fried or tortilla chips, avocado, limes, crema fresca, queso fresco, fine chopped sweet onion, a hot salsa, etc
COOK THE STOCK A DAY AHEAD:
preheat your oven to 400 deg. Line a 1/2 sheet cookie sheet with non-stick foil.
Rinse the chicken bones, dry them and put a peeled and halved onion and the garlic bulbs (broken into cloves but unpeeled) on the cookie sheet, sprinkle with olive oil, sea salt and fresh ground black pepper. bake in the oven until well browned but not burned (the garlic will need to be taken out when the skins are lightly blackened). Put the bones and onion from the oven into a 10 quart stockpot and cover with chicken stock.Set the burner on medium high. Bring to a boil and skim any scum that rises then reduce to a simmer. Remove the skins from the garlic. Coarse chop about a 1/3 of the garlic and add it to the pot. continue to simmer for 2-3 hours adding more chicken stock as needed to keep the bones covered. Strain the stock through a colander reserving the bones. Cool the stock and refrigerate. After the bones have cooled, collect any meat and add it back to the stock.
skim the fat off of the chicken stock and put it back in the stockpot on medium low heat.
Chop all of your veggies. slice the stem and heel off the squash, cut them lengthwise in half and cut the halves radially lengthwise into 1/3's before cutting into 1/2" chunks. Cut the carrots into sticks and then into 3/4" pieces, thin slice the roasted garlic. Shuck and remove the silk from the ears of corn and then slice it off the cob. Next, broil or in a dry hot skillet roast the fresh chile peppers until the skin blackens and then throw them into a paper sack and seal to steam. When cooled enough to handle, remove the skins. Discard the stems and seeds. Put the ancho chile either in a hot skillet or directly on the burner on medium and toast pressing down and rotating to keep from burning. Do the same for the chiles de arbol. Put the ancho chile into the hot stock to soften. Large dice the poblanos and big jims. When the ancho is soft, remove it from the stock and very finely mince it. Add the chiles to the stock.
|(clockwise from top left) chiles de arbol, ancho chile, poblanos, and Big Jims|
onions almost done
when the onions reach about the color shown above add about 1/2 of the remaining garlic that you've sliced and cook until browned. Add them to the stock. Slice the sausages into 3/4" rounds
Add more olive oil to the pan and cook the sausages until nicely browned then add them to the stock.
|first of two batches|
add more olive oil to the pan and cook the carrots on medium until not quite tender. add to the stock. cook both squashes on medium heat until par-cooked. remove to a bowl. Add the tomatoes, black beans, hominy, and fresh corn to the soup.