Glen Rose bed and breakfast, Inn on the River, Texas


*Dove Chili Verde* Yields 1 gallon
1 Lemon – Juice Only 1 Small White Onion – Diced 6 ½ Cups of Green Chile Rough Chopped 3 Tomatoes – Diced 3 Tbsp. Cumin 8 Dove – Cut Meat Into Bite Size Pieces	2 Qts. Chicken Stock 1 Roasted Red Bell Pepper – Cut Into Strips 5 Roasted Tomatillos 5 Tbsp. Chopped Garlic 1 ½ Cups Hominy – Cooked
Sauté onion, garlic and cumin with butter in large soup pot. After translucent, add green chiles, red pepper and tomatoes. After 2 minutes add stock and simmer on low. In Blender add tomatillos and a little cream. Puree to even consistency. Add puree and dove to soup pot. Let simmer for 45 minutes. Add lemon juice, hominy and salt and pepper to taste. Stir and let stand for 20 minutes before serving. Chef’s note: Great by itself, but best in the morning over eggs