|
|
|
Pozole
Verde con Pollo (Chicken Pozole Verde)
This recipe is based on a recipe by Anya von Bremzen.
You can use canned pozole but for best flavor buy prepared, dried pozole. |
|
Servings: 6-8 |
| I
N G R E D I E N T S |
7 cups
reduced salt chicken stock
2 cups water
4 chicken breast halves with bone and skin
1 pound fresh tomatillos, husks removed,
sliced in half
1 small white onion, quartered
2 poblano
chiles, seeded and cut into quarters
2 jalapeno chiles, seeded and quartered
4 large garlic cloves, peeled and flattened
1/2 cup fresh cilantro, chopped
1 tablespoon dried
Mexican oregano
3 - 15oz cans hominy OR 1 1/2lbs
prepared dried pozole**
To Use Dried Pozole
f you are using dried pozole then soak the pozole overnight then rinse.
Place the pozole in a pot of water and add 1 teaspoon of salt and simmer
for about 3 hours. Drain and use in place of the canned pozole.
Garnish
Finely shredded cabbage, sliced radishes, chopped onion, diced avocados,
crema (or
sour cream) lime wedges and tortilla chips.
|
|
|
I N S T R U C T I O N S |
Place water and chicken stock in a large enameled cast iron
casserole and bring to a boil. Add chicken breasts skin side down,
cover and simmer over low heat until cooked through but still tender
about 25 minutes. Transfer chicken to a plate and shred the meat;
discard skin and bones. Skim fat from cooking liquid and reserve the
liquid.
In a blender combine tomatillos, onion, poblano and jalapeno chiles,
garlic, cilantro and Mexican oregano. Pulse until coarsely chopped
scraping down the sides. With machine running add 1 cup of the
reserved cooking liquid and puree until smooth. Season the mixture with
salt and pepper.
Heat oil in a large deep, heavy skillet. Add the tomatillo puree
and cook over moderate heat, stirring occasionally until the sauce turns
deep green; about 12 minutes.
Pour the sauce into the cooking liquid in the casserole. Add the
hominy (pozole) and bring to a simmer over moderate heat. Add the shredded
chicken to the stew, season with salt and pepper and cooked just until
heated through. Serve the pozole in deep bowls. Pass
garnishes.
|
| |
| |
|
|
More
Pozole Recipes
|
Posole (Hominy) with Chiles, Chorizo, and Queso Fresco
GourmetSleuth - Recipe for Posole (hominy) with chorizo, chiles and queso fresco cheese. Recipe by The Cheese Lover’s Cookbook & Guide by Paula Lambert,
|
Pozole
Gourmetsleuth - Illustrated instructions showing how to prepare dried white field corn "cacahuazintle" for Pozole. Includes recipe. posole, hominy
|
Chipotle Pork Pozole
Gourmetsleuth - Adapted from a recipe by Rachel Ray. This recipe can be made with canned or dried pozole. For something different try making it with Blue corn pozole, a specialty of the US Southwest.
|
Pozole (Hominy) Casserole
Gourmetsleuth - A recipe from Juanita's Foods, manufacturers of Mexican specialty foods. The recipe includes pozole (hominy) cheddar cheese, green chiles and sour cream.
|
Pozole Verde con Pollo (Chicken Pozole Verde)
Gourmetsleuth - recipe for Pozole Verde con Pollo (Chicken Pozole Verde) made with fresh tomatillos, poblano and jalapeno chiles, garlic, chicken and onions.
|
Related Products From GourmetSleuth
White
corn pozole - this pozole is ready to cook. It has been prepared
with lime and cleaned, then redried.
Blue corn pozole -
prepared blue corn has a rich nutty flavor.
Mexican oregano - always
use Mexican oregano when preparing Mexican dishes.
Related Articles From GourmetSleuth
Tomatillos - learn all
about the tomatillo
Jalapeno chiles - Recipes, history and uses
|
