Chowder Ambassador is a national Mexican dish that modern Mexicans inherited from the Aztecs. It is prepared from special khomini corn, which is cooked with spices for several hours. But if you will cook in a slow cooker in pressure cooker mode, then handle in two times faster, and the taste of the soup will be just as amazing. Corn cooked with chili peppers and other spices, then in soup chicken is added and cooked. Ambassador usually serves with toppings that everyone puts to his own taste on a plate. Usually these are slices of radish, crumbled cheese, chopped капуста, лайм, сметана и зелень. 
Time: 2 час. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 kg. boneless and skinless chicken thighs (approximately 8 pcs.)
- 4 dried guajillo peppers, peeled stalks and seeds
- 2 dried anchovy peppers, peeled stalks and seeds
- 2 dried cascabers, peeled stalks and seeds
- 1 tbsp. l vegetable oil
- 1 small white onion, diced
- 8 cloves of garlic, coarsely chopped
- 220 gr dried white corn homini, sort and rinse
- 1 tbsp. fresh cilantro (leaves and soft stems) + additionally for filing
- 2 tsp dried oregano + additionally for serving
- 1 bay leaf
- Sliced radish, crumbled keso fresco cheese, sour cream and / or shredded cabbage, for serving
- Lime wedges for serving
Recipes with similar ingredients: chicken thighs, keso fresco cheese, guajillo pepper, ancho pepper, cascabel pepper, corn, bay oregano leaf
Recipe preparation:
- Turn on the slow cooker in frying mode with strong heat. When it will heat up, add dried peppers and fry until they start soften, about 3 minutes. Add 1 tbsp. water. Turn off slow cooker and close the lid. Let it brew until peppers do not completely soften, about 5 minutes. Put them in a blender and grind until smooth. Using silicone scoops wipe the mixture through a fine sieve into a small bowl.
- Turn the multicooker on again in frying mode with strong heat. When it warms up, pour in the vegetable oil. Add the onion, garlic, 1 tbsp. l salt and a little ground black pepper; fry stirring until onion is soft, 6-8 minutes. Turn off slow cooker.
- Add to the multicooker 6 tbsp. water, mashed chili peppers, hominis, cilantro, oregano and bay leaf. Close and lock the lid; make sure the steam valve is closed. Set pressure cooker mode with strong heating for 1 hour 10 minutes. At the end of the cycle pressure cooker carefully open the steam valve to manually relieve pressure. Turn off the slow cooker and open the lid.
- Add chicken to the slow cooker and squeeze to immerse it in liquid. Cover again and lock it; close steam valve. Set the pressure cooker to high heat to 10 minutes. Upon completion of the cycle, carefully open the steam valve, to manually relieve pressure. Turn off the slow cooker and open cover.
- Remove and discard the bay leaf. Put the chicken on pan with sides and chop with two forks into small pieces. Return to the pan with the juices secreted and mix. Arrange on plates and sprinkle with dried oregano, radish, keso-fresco, cilantro, sour cream and / or cabbage. Serve with slices of lime.
