Скачать или смотреть How to make Pozole Verde 🇲🇽 (1 Minute Tutorial)

Recipe ⬇️

Makes 15 servings

Ingredients

16 cups chicken stock
1 tsp sea salt
2 tbsp coriander
2 tbsp dried Mexican oregano
2 bay leaves
4 tsp ground cumin
2 tsp freshly ground black pepper
4 lbs boneless, skinless chicken thighs
2 lb tomatillos - cut in half
1 large onion, rough chopped
3 medium poblano peppers, seeded and sliced
1 jalapeno, seeded and halved (add 1 more for extra spicy)
6-8 large garlic cloves
2 T olive oil
3- 15 oz cans Hominy, rinsed and drained.
1 whole bunch cilantro (stems included)

Optional Toppings: Sliced avocado, Mexican sour cream, lime wedges, crumbled queso fresco, chopped scallions, sliced radishes, thinly sliced red onion, chopped cilantro.

Instructions

Cook the Chicken:
1. In a large pot or Dutch oven, bring chicken stock, salt, coriander, cumin, oregano, epazote, and pepper to a boil.
2. Season chicken thighs with Adobo seasoning and then sear on pan or griddle on both sides. Then submerge into your Dutch oven, cover, and simmer over low heat until tender, about 25 minutes.
3. Transfer chicken to a plate, shred, skim the stock, and return the chicken to the pot.

Roast and Make the Verde Sauce:
1. On a grill, roast the tomatillos, onion, garlic, poblanos, and jalapeno until they’re slightly charred and softened.
2. Once roasted, add the vegetables to a blender with 1 cup of water. Blend until smooth.
3. Heat oil in a skillet, add the tomatillo mixture, and cook for about 10 minutes until the sauce turns deep green.
4. Add 1 cup of broth from the soup pot to the blender and set aside.
5. Pour the cooked verde sauce into the chicken soup pot. Add 2 cans of hominy

Final Steps:
1. Blend cilantro with some stock and the remaining can of hominy until smooth. Add to the soup.
2. Taste the soup and adjust seasoning with salt, pepper, or chicken bouillon.
3. Serve in bowls with your choice of toppings.