Umami
Umami

Chicken Pozole Verde Recipe

8 servings

porties

10 minutes

actieve tijd

1 hour 10 minutes

totale tijd

Ingrediënten

2 pounds boneless skinless chicken thighs

1 pound tomatillos, (husks removed and rinsed)

1 large onion, (chopped)

3 jalapeño peppers, (halved (seeds removed if you don't want it spicy))

2 cloves garlic

1 tablespoon dried oregano ((Mexican oregano preferred))

1 teaspoon kosher salt

6 cups broth ((chicken or vegetable))

1 handful cilantro, (stems and leaves)

2 (15-ounce) cans white hominy, (drained and rinsed)

Toppings: lime wedges, sliced radishes, Mexican oregano, thinly shredded cabbage, diced onions, cilantro

Instructies

Cook: In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.

Shred: Transfer chicken to cutting board and shred with a fork. Set aside.

Blend: Using a large slotted spoon, carefully transfer the cooked tomatillos, onions, jalapenos, and garlic to a large blender. Add in a cup of the cooking liquid and the cilantro, and blend until completely smooth.

Simmer: Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.

Serve: Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.

Voedingswaarde

Portiegrootte

-

Calorieën

250 kcal

Totale vet

6 g

Verzadigd vet

1 g

Onverzadigd vet

4 g

Transvet

0.02 g

Cholesterol

108 mg

Natrium

1465 mg

Totale koolhydraten

24 g

Voedingsvezels

4 g

Totale suikers

7 g

Eiwit

24 g

8 servings

porties

10 minutes

actieve tijd

1 hour 10 minutes

totale tijd
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