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    2 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I first tried this dish at a potluck brunch at work. When I asked for the recipe, I thought, no way! Using soup to make a version of Denver green chile? I have made the "mean green" several different ways over the years so I thought I would add one more method to my cookbook. It is extra flavorful if you use the chiles from the fall harvest but no need, canned works fine also. You can leave out the tomatoes and make it New Mexico style or add them for Denver green. Make it in the morning, done by kickoff. Enjoy!

    Recipe #440205

    My wife got this recipe from a coworker years ago. I usually poach the chicken in chicken broth, a little thyme, a bay leaf, and about 10 - 12 peppercorns for 20 - 25 minutes. It is what I call a "rustic" chicken salad, full of flavor and textures. We recently served it on "sandwich thins", that are a fairly new item in the bread section of the grocery store and it was delicious. Most times we stuff it in pita bread and top it off with sprouts. Just about everyone we serve this to asks for the recipe. Enjoy!

    Recipe #440131


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