Abe van Beek
Principal and Head Cook
826 Complete Culinary

Roasted Poblano Chicken with Hominy Purée

Recipe courtesy of Abe van Beek
Sponsor: Bush’s Best

Servings: 1

Ingredients

Hominy Purée (Yield 8 servings):

• 3 c Bush’s^® Best White Hominy, drained
• 1 c chicken stock
• 3 oz onion, sweated
• 2 Tbsp butter
• 1 Tbsp kosher salt
• ½ tsp dried oregano
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ancho chile powder

Poblano Crema (Yield 8 servings):

• 16 oz Roasted Poblano Crema
• ½ oz cilantro

Arugula Pistou (Yield 16 servings):

• 6 Tbsp extra-virgin olive oil
• 2 oz arugula, cleaned
• 2 oz pepita seeds, roasted and salted
• 1 oz roasted poblano pepper, ½-in dice
• ½ oz roasted onion, half-moon slices
• ¼ oz cilantro, cleaned
• ½ Tbsp kosher salt
• 1 tsp chopped fresh garlic
• 1 tsp dried oregano
• 1 tsp black pepper
• ¼ tsp ground cumin
• ¼ tsp ground coriander

Roasted Poblano Chicken (per serving):

• 3 oz Hominy Purée
• 3 oz roasted chicken breast, thinly sliced
• 2 oz roasted sweet corn
• 2 oz Poblano Crema
• 3 3-in corn tortillas
• 1 Tbsp Arugula Pistou
• ¼ oz roasted poblano pepper, ½-in dice
• 1 Tbsp pepita seeds, roasted and salted
• 1 cilantro sprig

Directions

For the Hominy Purée:

1. Add all ingredients to a suitably sized stock or sauce pot and slowly heat to a simmer, making sure to stir occasionally.
2. Carefully transfer all ingredients to a blender or use an immersion blender and purée until smooth.
3. Transfer to a suitable container. Label, date and refrigerate.

For the Poblano Crema:

1. Combine all ingredients in a blender and purée until smooth.
2. Transfer to a suitable container. Label, date and refrigerate.

For the Arugula Pistou:

1. Combine all ingredients in a blender and purée until smooth.
2. Transfer to a suitable container. Label, date and refrigerate.

For the Roasted Poblano Chicken:

1. Place hominy purée just off the center of a serving plate.
2. Shingle the sliced chicken breast to the other side of the hominy purée.
3. Top the leading edge of the hominy purée with the roasted corn kernels.
4. Spoon the poblano crema to the leading edge of the chicken.
5. Roll the warmed tortillas up and place at the top of the plate.
6. Garnish chicken breast with the arugula pistou.
7. Garnish poblano crema with diced roasted poblano.
8. Garnish plate with pepita seeds and cilantro.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley