Pozole verde

作者： Kangxq

用料

• Chicken stock 7 cups
• Chicken breast halves on the bone, with skin 4
• Tomatillos, husked and halved 1 pound
• Onion, quartered 1 small
• poblano chiles, cored, seeded, and quartered 2
• Jalapeños, seeded and quartered 2
• Large garlic cloves, smashed 4
• Chopped cilantro 1/2 cup
• Mexican oregano 1 tablespoon
• Hominy, drained 3 (15-ounce) cans
• Salt
• freshly ground black pepper
• 1 tablespoon vegetable oil

Pozole verde的做法步骤

步骤 1

In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil.

步骤 2

Add the chicken breasts, skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes.

步骤 3

Transfer the chicken breasts to a plate and, once cool enough to handle, shred the meat; discard the bones and skin.

步骤 4

Skim and discard any fat from the cooking liquid and set the liquid aside.

步骤 5

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 sides.

展开全部

步骤 6

步骤 6

With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

步骤 7

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.

步骤 8

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.

步骤 9

Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.

菜谱创建时间：2022-09-13 10:34:13