Green Chicken Pozole Pozole Verde Food

EASY GREEN CHICKEN POZOLE (POZOLE VERDE)

Steps:

• In large soup pot, heat oil on medium-high heat. Add onion and pepper, and saute for 2-3 minutes. Add garlic and saute quickly, for about 30 seconds. Do not allow to burn.
• Add broth, hominy, shredded chicken, cumin, oregano, and bay leaves.
• Cover and allow to simmer for at least 30 minutes. Carefully remove and throw away bay leaves.
• Add green enchilada sauce, and lime juice. Stir well to combine, then add salt and pepper to taste.
• Serve with fresh cilantro, avocado or garnish of choice.

POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
• need to rinse it out!) and puree until completely smooth.
• Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.

POZOLE VERDE - GREEN CHICKEN POZOLE

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium heat. Add the onion, jalapeno peppers, poblano peppers, and garlic. Cook for 4-5 minutes.
• Add the chicken, tomatillos, oregano, and chicken broth. Bring to a simmer and cover. Cook for 30-35 minutes until the chicken is fork-tender. If using chicken breast, watch carefully so it doesn't overcook and become tough.
• Use a slotted spoon to remove the chicken. Shred the chicken using two forks.
• Add the cilantro to the pot. Use an immersion blender to blend to create a smooth broth. You can also add the broth to a blender with the cilantro if you don't have an immersion blender.
• Add the chicken and hominy to the pot. Bring to a simmer and cook for 10 minutes. Taste and season with salt and pepper.
• Serve in bowls and add your favorite garnishes - radishes, fresh lime, fresh cilantro, fresh jalapeno, avocado, or crispy tortilla strips.

GREEN POZOLE WITH CHICKEN (POZOLE VERDE)

Steps:

• Place an oven rack in the top position. Preheat the broiler on high heat.Line 1-2 rimmed baking sheets with foil and spray lightly with non-stick cooking spray (or use a non-stick rimmed baking sheet)

GREEN CHICKEN POZOLE

Steps:

• Boil chicken and pork together for about 1 hour in water.
• While it's cooking put 2 chopped onions and whole garlic clove.
• Skim off fat about every 15-20 minutes.
• Add chili and let cook another 15 minutes.
• Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
• When served, crush oregano, cilantro, onion and squeeze lemon to taste.