Stephanie Despain Instagram – Soup season is around the corner!
Here’s my fav #Pozole Verde #recipe !!
Ingredients:
10 cups chicken stock
3 lbs mixed chicken thighs & breast
3 (15-ounce) cans of hominy, drained
1 pound tomatillos, husked
1 small onion
4 poblano chiles
2 jalapeños
2 bay leaves
1 whole head of garlic
1 tablespoon oregano leaves
Kosher salt
Salsa Verde:
1 lb of boiled tomatillo
2 boiled jalapeños with seeds
1 boiled onion halved
1/4 bundle of cilantro
handful of spinach
handful of radish tops
5 large lettuce leaves
4 large garlic cloves
1 tsp marjoram
2 pinches of salt
Toppings:
Finely shredded cabbage
Sliced radishes
Chopped onion
Diced avocado
Lime wedges
Instructions:
1. In a large heavy-bottomed pot add stock, oregano, chicken breasts, tomatillos, jalapeño, onion, garlic head, pinch of salt and bay leaf then cover and simmer on medium for about 30 minutes or until chicken is cooked. Transfer the chicken breasts to a plate and shred the meat, then skim the stock.
2. Make the Salsa Verde: Charr your poblano peppers, then steam in a covered bowel. Once softened remove the outer skin and add all skinned poblanos to a large blender. Add the boiled tomatillos, onion, jalapeño, one cup of water from your large pot, marjoram, fresh garlic, cilantro, radish tops, lettuce, spinach, 2 pinches of salt and blend until smooth.
3.In a skillet, add salsa verde and cook over moderate heat, stirring occasionally, until the sauce turns a deep green for about 10 minutes.
4. Add your shredded chicken, hominy and cooked salsa verde back into the large pot. Bring to a gentle simmer over moderate heat for 15 minutes.
dish it up , Add toppings and serve ! | Posted on 18/Sep/2023 23:04:42
