 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
Boulder sausage now makes chorizo. Best mexican chorizo I have ever eaten. I find a lot of chorizo a bit too greasy for my tastes, and Boulder's has a wonderful texture. Titling this recipe was tricky because after calling it green chili all day I realized it isn't really a chili, is it? So I am now in a lively debate with several friends about what, exactly, defines a chili. In any case, it's yummy. *nom nom nom* Ingredients:
1 lb chorizo sausage |
1 lb chicken |
6 -8 roasted ancho chiles (fresh if possible) |
1 small onion |
3 garlic cloves |
2 serrano peppers |
6 cups chicken broth |
1 -2 teaspoon cumin |
1/2-1 teaspoon nutmeg |
1 stick cinnamon |
6 ounces monterey jack pepper cheese |
8 ounces cream cheese |
sour cream |
tomato |
Directions:
1. Brown the chorizo. Dice chicken and add to the chorizo grease and cook until done. Place in crock pot.
2. Skin and dice the chilis. Dice the onion, garlic, and serrano peppers. Add to crock pot.
3. Add chicken broth and spices.
4. Cook on low for 4-6 hours.
5. Meanwhile shred the pepper jack (although any cheese will work).
6. About one hour before serving, remove the cinnamon stick and then add the cream cheese and pepper jack. Allow it to slowly melt and stir it inches It works best if the cream cheese is room temperature. You can serve it as soon as the cheeses are fully mixed in and melted.
7. Serve with sour cream and diced tomatoes.
|
|