- 1 each chicken chopped into pieces
- 2 each large onions chopped
- 2 each cloves garlic minced
- 4 each green New Mexican chiles roasted, peeled, stems and seeds removed, chopped
- 1 1/2 cups whole kernel corn
- 2 cups sour cream
- 2 cups chicken broth
- 3/4 cup masa harina
- 2 each eggs separated
- 2 cups Monterrey Jack cheese grated
- Simmer the chicken, 1/2 of the onions, and the garlic in water to cover until the chicken is done and starts to fall away from the bones. Remove the chicken. Strain the broth and reserve.
- Remove the meat from the bones and chop the chicken along with the remaining onion. Combine with the chiles and sour cream. Place the mixture in a casserole dish.
- Bring the reserved broth to a boil and gradually add the masa while stirring constantly. Reduce the heat and cook until the mixture thickens, about 10 minutes. Remove from the heat and stir in the egg yolks. Spread this batter over the casserole and top with the grated cheese.
- Bake for 35 minutes at 375 degrees.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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