Serves: 4
Total Calories: 714
1. Put the chicken breasts in a pan with the chicken broth. Bring to a boil, reduce the heat to low and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken from the broth to cool. Cover to keep moist.
2. Meanwhile, prepare the chiles. Put in a bowl with hot water to cover. Soak 20 minutes. Transfer the soaked chiles to a blender and discard the soaking water.
3. Add the onion, garlic, tomato, epazote, oregano, and 1 cup of the chicken broth from cooking the chicken to the blender. Blend as smoothly as possible. Pour the puréed chile mixture through a strainer into the pan with the remaining broth, pressing to extract all the juices. Discard the seeds and pulp left in the strainer.
4. Bring the chile broth to a boil, then reduce the heat to low, cover, and simmer 10 minutes to cook the onion and tomato and blend the flavors.
5. Coarsely shred the chicken and discard the bones. Add the shredded chicken to the chile broth, and season with salt. Heat through and serve hot. Pass diced avocado and fresh lime wedges at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Red Chile Broth with Chicken and Epazote recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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