Ingredients
2 lbs chicken thighs
2 large onions, quartered
3 stalks celery with leaves, very roughly chopped
4 carrots, peeled and sliced into large chunks
1 head garlic, broken into individual cloves and smashed
1 fresh Serrano chile, sliced
3 large dried pasilla peppers
1 tbsp kosher salt, plus more to taste
2 tsp whole black peppercorns
2 tsp whole cumin seeds
1 tsp coriander seed
3 large bay leaves (About)
1 small bunch fresh cilantro, a few stems reserved for garnish
1 large ripe avocado (Flesh)
1 lemon (Juice)
Directions
1
In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning. Strain the stock, remove the chicken meat from the bone and shred and reserve both. Place the avocado flesh and the lemon juice in a blender and puree with enough of the strained stock to achieve the desired consistency. Season to taste with salt. Place pureed soup in a small saucepan and heat over medium heat until hot but not to a boil. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.
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Ingredients
2 lbs chicken thighs
2 large onions, quartered
3 stalks celery with leaves, very roughly chopped
4 carrots, peeled and sliced into large chunks
1 head garlic, broken into individual cloves and smashed
1 fresh Serrano chile, sliced
3 large dried pasilla peppers
1 tbsp kosher salt, plus more to taste
2 tsp whole black peppercorns
2 tsp whole cumin seeds
1 tsp coriander seed
3 large bay leaves (About)
1 small bunch fresh cilantro, a few stems reserved for garnish
1 large ripe avocado (Flesh)
1 lemon (Juice)