WHAT IS POZOLE VERDE RECIPES

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MEXICAN CHICKEN POZOLE VERDE RECIPE - ANYA VON BREMZEN ...



Mexican Chicken Pozole Verde Recipe - Anya von Bremzen ... image

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro and green chiles. More Mexican Recipes

Provided by Anya von Bremzen

Categories     Chicken

Total Time 1 hours 15 minutes

Yield 6 to 8

Number Of Ingredients 14

7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Three 15-ounce cans of hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving

Steps:

  • In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
  • In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
  • In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
  • Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

CHICKEN POZOLE VERDE (GREEN POZOLE) - MARICRUZ AVALOS ...



Chicken Pozole Verde (green pozole) - Maricruz Avalos ... image

If you love pozole, the authentic Mexican recipe, then you should try this amazing, delicious and easy recipe.

Provided by Maricruz

Categories     main dish

Total Time 90 minutes

Prep Time 10 minutes

Cook Time 80 minutes

Yield 4

Number Of Ingredients 26

1 30-oz can hominy (rinsed and drained.)
1 ½ lb chicken pieces (tights, breast, etc.)
½ knob garlic
1 small onion (halved)
salt
1 7-oz can salsa verde (read note 3)
1 cup radishes leaves (packed, read note 4.)
1 small poblano pepper (roasted, peeled and seeded.)
1 small bunch cilantro
¼ cup pepitas (pumpkin seeds)
1 jalapeño pepper (cut into chunks)
½ small onion
2 garlic cloves (peeled)
salt (to taste)
3 jalapeño or serrano peppers (cut into chunks)
1 small bunch of cilantro
1 garlic clove (peeled)
½ tsp peppercorns
1 Tbsp dried oregano
1 ½ tsp salt
2 Tbsp vegetable oil
½ cup onions (chopped)
½ cup radishes (sliced)
1 ½ cups lettuce (shredded)
2 limes (halved)
dried oregano

Steps:

  • Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
  • Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
  • Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
  • Pour 2 cups of water and blend until you’ll have a smooth sauce.
  • Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
  • Shred the chicken and place it in a bowl (read note 2).
  • Make the spicy salsa verde (optional)
  • How To Serve

Nutrition Facts : Calories 466 kcal, CarbohydrateContent 42 g, ProteinContent 27 g, FatContent 21 g, SaturatedFatContent 6 g, TransFatContent 1 g, CholesterolContent 87 mg, SodiumContent 828 mg, FiberContent 8 g, SugarContent 8 g, UnsaturatedFatContent 13 g, ServingSize 1 serving

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