Ingredients :

• 2 medium fresh cobs of corn or 1 15 oz. can or corn
• 2 poblano peppers
• 3 tomatillos, husks removed
• 1 medium red bell pepper, diced small
• ½ lg. Vidalia onion, diced small
• 1 15 oz. can black beans, rinsed and drained
• 1 14 ½ oz. can fire roasted tomatoes, drained
• Juice of ½ lime
• 1 tablespoon chopped fresh cilantro
• Shredded roasted chicken—see recipe below
• Spicy Stock--- See recipe below

Roasted Chicken:

• 1 whole 4 lb. chicken
• 1/8 teaspoon cayenne
• ¼ teaspoon cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• 10 sprigs fresh cilantro
• 1 lime cut in ½
• ½ large Vidalia onion cut in ½
• 1 head garlic top sliced off

Spicy Chicken Stock:

• 1 ½ gallons of water
• Bones from roasted chicken
• 2 Jalapenos, bottom tips sliced off
• 2 stalks celery, chopped in thirds
• 2 cobs of corn, kernals removed (If using canned corn replace with 2 carrots, chopped in thirds)
• 20 sprigs fresh cilantro, tied in a bunch
• 1 ½ teaspoon whole black peppercorns
• 1 ½ teaspoon whole coriander seeds
• 2 bay leaves
• ½ large Vidalia onion cut in ½

Directions

Preheat oven to 350 degrees. Remove bag from cavity of chicken, rinse chicken with cold water, pay dry and place in roasting pan. Mix cayenne, cumin, smoked paprika, and salt in small bowl. Season both inside and outside of chicken with the mixture, Stuff chicken with lime, garlic, onion, and cilantro. Truss chicken and roast for approximately 80 minutes or until meat thermometer, when stuck in thigh, reads 165 degrees. Remove chicken and let rest until cool enough to handle.

While chicken cools, cover a baking sheet with aluminum foil and place the poblanos and tomatillos (removed from husks) on top. If using fresh corn husks, wrap corn in foil, and add to baking sheets. Roast all, tomatillos 5 minutes (turning ½ way through), peppers 8 minutes (turning 1.2 way through) and corn 15 minutes. Once cooled remove skins from peppers and medium dice both peppers and tomatillos. Remove kernels from cobs and set all aside. Once chicken is cool enough, remove onion, garlic, cilantro and lime. Discard all but the garlic. Shred chicken from bones and place aside to be used later.

Place all roasted chicken bones and crispy chicken skins in a large stockpot. Add Jalapenos, peppercorns, coriander, bay leaves, Vidalia onion, celery, garlic from chicken, and cobs from corn if used otherwise carrots. Cover with water and bring to a boil. Once boiling, skim any foam from top and reduce to a simmer. Skim fat off top of stock, and every 20-30 minutes continue to simmer for 3 hours and add water as necessary, to keep all ingredients covered.

Once done strain stock through a fine mesh strainer and remove all solids. Place stock back in pot, add diced onions and red bell peppers. Simmer for 10 minutes then add diced poblano, tomatillos, corn, black beans, tomatoes, shredded chicken, and lime juice. Simmer another 10 minutes, add cilantro and season with salt and pepper to taste.

Sit Back and ENJOY!!!!