Southwestern chicken in the pot - house beautiful

6 servings

Ingredients

Quantity Ingredient
1 4-lb chicken
2 larges Celery ribs, chopped into 1/2-inch pieces
1 Onion with skin, pierced in several places with a skewer
1 Head garlic with skin, pierced in several places with a skewer
1 tablespoon Salt
12 Black peppercorns
14 cups Water
3 Whole tomatoes
2 Dried ancho chilies
Chopped onion, chopped fresh green chilies, diced
1 pounds Winter squash, peeled and cut into large chunks
1½ pounds Savoy cabbage, cut into large chunks and pierced with wooden skewers to keep cabbage from falling apart while cooking
1½ pounds All-purpose potatoes, peeled and cut into chunks
3 cups Fresh or frozen corn kernels, or 3 ears corn on the cob, cut into quarters or halves avocado, fried flour or corn tortilla strips

Directions

OPTIONAL GARNISHES

In an 8-to 10-quart stockpot, add chicken, celery, onion, garlic, salt, peppercorns and water. Bring mixture to the barest simmer and continue to skim surface until it is clear of foam. Adjust heat and partially cover so that liquid simmers steadily.

In a preheated broiler, broil tomatoes in an ungreased pan for 7 minutes on each side. Place 2 to 3 T soup broth in the pan to loosen pan juices and add everything to the simmering soup.

Cook chicken for about 1 hour or until juices run clear when pierced.

Remove the chicken from pot and set aside covered.

Add chilies, squash, cabbage and potatoes to the pot and simmer, uncovered, for 20 minutes.

Add the corn to pot for the last 5 minutes. Taste soup broth and adjust seasoning. Cut chicken into serving pieces and return to the pot.

Remove skewers from cabbage and ladle soup into very large bowls, with some of every ingredient in each bowl. Serve with optional garnishes. Serves 6.

House Beautiful/February/94 Scanned & fixed by DP & GG

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