Roasted Tomato and Poblano Bisque

Serves 4-6


9 6×6 tomatoes, ripe tomatoes

3 Poblanos halved

1 Onion, spanish, medium dice

2 Carrot, medium dice

2 Celery, medium dice

5 cloves of garlic, smashed rough chop

5 qts water

1 tbsp olive oil

3 cups cooked brown jasmine rice

Himalayan Salt and cracked black pepper



  1. Place the tomatoes whole on a sheet pan drizzle with oil
  2. Slice poblanos in half and seed, place on the same pan as the tomatoes
  3. Roast in the oven at 350 degree for 40 minutes
  4. Heat two gallon stock pot and sweat the mire poix and garlic
  5. Remove the tomato and poblanos from the oven, the skins on the tomatoes should have blistered and the poblanos should be tender with caramelized
  6. Add to the stockpot and cover with five quarts of water, bring to a boil and reduce to a simmer for 20 minutes.
  7. Ladle the soup into blender and puree smooth
  8. Season with salt and pepper
  9. Serve with warm brown rice, mixed in.

Warm your bones with Chicken Pozole Rojo

Serves: 6 to 8

1/4 cup dried chiles de arbol

1 dried large, ancho chile

6 cloves garlic, minced

2 Bone in chicken breast

1 Tbsp ground cumin

1 Tbsp coconut oil

2 Tbsp olive oil

1 large white onion, medium dice

8 cups chicken bone broth

1 tablespoon dried oregano

1 bay leaf

30 -ounce can white hominy, drained and rinsed

Himalayan Salt and Pepper TT

  1. Steep the dried chilis in hot water, and set aside.
  2. Season the chicken breast with cumin, olive oil, salt and pepper.
  3. Heat sauce pot with 1 tbsp coconut oil, coat pan evenly in oil.
  4. Add chicken skin side down to the hot oil.
  5. Allow chicken breast to crisp, about 3 minutes, flip and repeat, then reserve.
  6. Add the garlic, oregano and onions and cook until caramelized.
  7. Add the chicken stock, bay leaf, chicken and bring to a boil, then reduce to a simmer for 35 minutes.
  8. Remove the stems and seeds from the chilies and place in a blender with 1/4 cup of the strained reserved liquid, set aside.
  9. Remove chicken breast and shred the meat with a fork, discard bones
  10. Add the hominy, chicken breast mole (1/4 cup at a time for spice control) and bring to a boil then reduce to a simmer for 10 minutes.
  11. Serve with side garnishes such as baked corn tortilla strips, diced avocado, raw onion and cilantro, lime wedges, shredded cabbage and radishes.