Chicken Pozole Verde is a comforting Mexican stew packed with shredded chicken and hominy in a warm inexperienced chile broth. (gluten free, freezer friendly).
Making pozole verde has been on my to-do list on the grounds that I commenced the weblog back in 2015. That’s pretty a long time for me to position something off, however no extra – the day has eventually come. today I’m sharing a tasty and scrumptious and clean and all the good things bird Pozole Verde recipe!
Ingredients
- 2 pounds boneless chicken thighs, skin removed
- 1 pound tomatillos, husked and washed
- 1 large onion, chopped
- 3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)
- 6 cups chicken broth
- 1 tablespoon dried oregano
- 1 teaspoon coarse sea salt
- 1 large handful fresh cilantro, stems and leaves
- 1 28-ounce can white hominy, drained and rinsed
- to serve: limes, radishes, jalapeños, cilantro, oregano
Instructions
- In a huge pot or dutch oven, upload bird thighs, tomatillos, onion, jalapeños, bird broth, oregano and sea salt. region over high warmness and bring to a boil. lessen warmth to simmer and cover in part. cook for 40 mins, till chook is fall-apart tender.
- transfer hen to reducing board and shred with a fork. Set aside.
- using a large slotted spoon, region the cooked tomatillos, onions and jalapenos in a large blender. upload a massive handful of fresh cilantro, a cup or so of the cooking liquid and puree till absolutely easy.
- add the shredded chook, pureed veggies and hominy into the large pot. Stir and cook over medium-excessive warmth for 15 mins exposed. taste and season with salt as vital.
- Serve with clean lime juice, radishes, jalapenos, cilantro and oregano.
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