Chili Verde

4 pounds pork butt, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup flour
1/4 cup vegetable oil
2 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
4 jalapenos, chopped (remove seeds and membrane for less heat)
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, husked and chopped
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground coriander
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
3 cups chicken stock

Add the flour, salt and pepper to a large ziplock bag and shake to mix. Add the pork and shake to coat. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more. Add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and simmer for 2-3 hours uncovered or until the pork is fork tender. Remove bay leaves and adjust the seasonings to taste with salt and pepper.

Enchilada Chicken Stew

  

• 4 lbs chicken breasts
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 (10oz) can of Rotel
• 1 (4oz) can of chopped green chiles
• 1 (14oz) can of diced tomatoes
• 1 (7 oz) can tomato sauce
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• salt and pepper, to taste
• cilantro, to garnish
• avocado, to garnish

Directions

1. Pull out your handy dandy crockpot.
2. Add your chicken breasts.
3. Then add the rest of the ingredients on top, in any order.
4. Put on low for 8-10 hours or high for 6-8.
5. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
6. Top with cilantro and some avocado.
7. Eat up!!

White Chicken Chili

3 tablespoons olive oil
1 medium onion, diced small
2 stalks celery, diced small
1 green bell pepper, seeded and diced small
1 jalapeno pepper, seeded and minced
1 4 oz can green chiles
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/4 teaspoon cayenne, plus more to taste
6 cups chicken stock
2 15 oz cans white beans, such as Great Northern or Cannellini
2 cups fresh or frozen yellow corn (thawed if frozen)
4 cups cooked, shredded chicken (or turkey)
1 1/2 teaspoons Tabasco sauce (or Cholula if you want real flavor and not just heat)
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3/4 cup whole milk (or heavy cream)
salt and freshly ground black pepper, to taste
Sour cream and grated cheddar, for serving

Heat olive oil in a large heavy stock pot or Dutch oven over medium heat. Add the onion, celery, bell pepper, and jalapeno and cook until very soft, about 8 - 10 minutes. Add the green chiles, garlic, cumin, chili powder, and cayenne; sauté for an additional minute or two.

Pour in the chicken stock and bring to a boil. Add the white beans, corn, chicken, Tabasco, and a generous amount of salt and pepper. Reduce the heat to low and simmer for about an hour.

Melt the butter in a heavy sauce pan over medium heat. Whisk in the flour and cook the roux for 1-2 minutes. Pour in the milk and continue whisking until a thick paste forms, about 2-3 more minutes. Stir the paste into the chili until it is completely incorporated and there are no lumps.

Continue cooking the chili over low heat, stirring occasionally, for another 45 minutes to an hour. Season to taste, using a generous hand, with additional salt, black pepper, and cayenne. (Once it's done, I like to turn it off for a few hours, then heat it again before serving. The flavor and texture just keeps getting better with time.)

Serve chili with sour cream, freshly grated cheddar, and additional hot sauce on the side.

Fresh Pea Soup

2 tablespoons butter
1/2 small onion, diced
1 russet potato, peeled and cut into small pieces
4 cups chicken broth
2 pounds (6 cups) frozen peas
Salt and pepper

Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring often, until soft but not colored, about 10 minutes.

Add the potatoe and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

Working in batches, puree the soup in a blender or use an immersion blender right in the pot. Taste the soup and adjust the seasoning.

Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

Baked Potato Soup with Bacon, Green Onion, and Cheddar

If you don't have them already prepared, bake the potatoes and fry the bacon before starting this recipe.

2 sticks unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
2 cups sour cream
1 bunch green onions, thinly sliced, some green slices reserved
3 cloves garlic, minced
3 cups shredded cheddar cheese

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients except the cheese and lower the heat to medium. Stir often until the soup is at serving temperature. 

Place about 1/3 cup of cheese in the bottom of the bowl, top with hot soup, and sprinkle with the reserved sliced onion tops.

Fill Me Up Thai Style Soup

2 raw chicken breasts, shredded

1 T. soy sauce

Juice of 1 key lime (or 1/2 regular lime)

1 T. olive oil

1 1/2 T. chopped garlic

1 small head cauliflower, cut into small florets

1/2 lb baby bellas, chopped
1 yellow squash, diced
1 zucchini, diced

2 can coconut milk

3 T. Lisa Marie's chicken base

2 jalepenos, chopped

Steam cauliflower in microwave until al dente. Marinate chicken in soy and lime for about an hour. Saute chicken in olive oil with garlic until just pink. Add mushrooms, cook until softened. Add remaining ingredients, simmer until veggies are tender.