Behind the Recipes
Holy Moly Chicken Pasole by Chef Jennifer Schaertl
Makes 6 servings
INGREDIENTS:
1 rotisserie chicken, shredded off the bone
8 cups chicken stock
1 onion, diced
6 cloves garlic
1 green bell, diced
1 rib of celery, diced
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 cup tomato puree
1 large tomato, diced
1 tbsp. oregano
5 corn tortilla finely minced
1/2 tsp. red pepper flakes
Sea salt and black pepper to taste
1/2 cup cilantro, chopped
PREPARATION:
1. In a large stock pot over a medium-high heat, bring the shredded chicken, stock, onion, garlic, bell pepper, and celery to a gentle simmer. Once simmering, add all of the other ingredients except for salt, pepper, and cilantro.
2. Once the tortilla has begun to break down and thicken the stew (about 30 minutes), season to your tastes with salt and pepper. Garnish with the chopped cilantro.
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