White Chicken Chili With Masa Dumplings Food

FAST WHITE CHICKEN CHILI

Steps:

• Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
• Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
• Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
• Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
• Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
• Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

WHITE CHICKEN CHILI

Steps:

• In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
• Add beans, chilies and seasonings and chicken broth.
• Bring to a boil.
• Reduce heat and simmer (uncovered) for 30 minutes.
• Remove from heat, stir in sour cream and whipping cream.
• Serve immediately.

LAMB CHILI WITH MASA HARINA DUMPLINGS

Steps:

• Make chili:
• Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.
• Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.
• Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.
• Make dumplings:
• Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).
• Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.

CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS

Steps:

• Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
• Add broth, tomatoes, tomatillos and roasted chiles.
• Bring to a bo il, reduce heat to low and add basil.
• Simmer ~10 minutes.
• Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
• Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
• Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
• With wet hands, form the dough into 16 dumplings.
• Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
• Add chicken and simmer until heated through.
• Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)