Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
6
Yield:
5 cups
Ingredients
Directions
Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.
Recipe Tip
When the vegetables are cooked and soft, you can add your choice of previously cooked chicken, pork, or beef.
Nutrition Facts (per serving)
| 319 | Calories |
| 14g | Fat |
| 45g | Carbs |
| 8g | Protein |
