Pozole De Pollo Chicken Pozole Food

POZOLE VERDE CON POLLO

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) 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 the pot 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 pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then 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 water in the blender (you don't need to rinse it out!). Puree until completely smooth.
• Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

QUICK POZOLE DE POLLO

Steps:

• In large stock pot add enough water to cover chicken.
• Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
• Add hominy, El Pato tomato sauce and chicken bouillon.
• Let it simmer for 20 minutes longer.
• Ladle/spoon into a large individual serving bowl.
• Garnish with cabbage, onions and radishes to taste.
• Add some lemon and oregano to taste.
• Enjoy it with tostadas on the side.

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.