Chicken Pozole Verde is a rich soup made of crushed chicken, baked tomatoes, sealant and Chile. Add your favorite toppings!
Chickn Pozole Green
My family likes soup and stew, so I like Pozol Verde, a comfortable but light Mexican traditional dish. It is also good for preparing and frozen meals for the future meals. Like my pozole Rojo made of rich red Chile broth, this green pogol is filled with dull tomatoes, Poblano pepper, sealantro and baby spinach. Inspired by my salsa Verde, I add a subtle smoke to balance the tanks of the toma tilos before baking tomatoes, peppers, onions and garlic.
There is a reason to like this pool recipe.
- Comfort: There’s nothing better than a warm stew bowl on a cold winter night. It is rich and delicious.
- Preparation for meals: Pozole Verde is much better when it is sitting, so it’s perfect to lead the remaining food all week. It also frozes well.
- Dietary limit: Weight Watcher -friendly, gluten -free, high protein, high fiber.
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What you need
POBLANOS, Tomatillos, Cilantro and Spinach are combined to provide this easy Pozole Verde with pretty green. The ingredients for making this stew are: See the recipe card below for accurate measurements.
- broth: Chicken broth, bone soup or homemade chicken stock
- seasoning: Bay leaves, salt, cumin
- chicken: I prefer chicken thighs with no bones and no skin than my chest, but I can use the chest instead.
- Area: Onions and garlic are baked and pure to improve salsa Verde.
- Poble Lano Peppers It is light and smoke.
- tomato It means “small green tomato” in Spanish. And they are similar to tomatoes, but are covered with peels that must be removed first. They also taste tangier and Tarter.
- Cilantro: In order to add flavor and color, some sealants are pure in green sauce and the rest are decorated with individual bowls.
- spinach Add fiber and vitamin C and deepen green.
- olive oil Sprinkle the vegetables before boiling.
- Hominy: Canning is completely cooked and must be drainage and rinsing before adding to the stew.
How to make chicken pozole Verde
We boil onions, garlic, and bay leaves into the broth, then boil the grilled vegetables to inject the broth with depth and complexity. Printable guidelines are as follows:.
- Simmer: Put chicken, onion half, 2 garlic cloves, broth, bay leaves and salt in a pot. Boil it, reduce the heat and cover it for 30 minutes.
- Material removal: Take out the chicken and crush it. Throw the bay leaves and move the onions and garlic to the blender.
- broil Toma Tilros, Pobla No, and onions and garlic remaining in Foil Lining Seat Pans for about 5 minutes. Turn it over, bake for 3 to 4 minutes, and then remove it from the oven.
- Mix: Move baked vegetables to silant, spinach, cumin and broth cups. Mix it until it becomes smooth.
- Combine everything: Pour green sauce, hominy and crushed chicken into a pot. Boil and cook for 5-10 minutes. Taste salt and add more if necessary.
- How to serve: Put the pozole in a bowl, serve with a silant and other toppings, and come with the corn chip.
strain
- broth: Sub vegetable broth or chicken.
- chicken: Replace the thighs with chicken breasts without bones.
- Vegetaran Pozole: Use vegetable broth and omit chicken.
- heat: If you prefer a spicy pozole, you can bake jalapeño and pubere with vegetables. (Leave the seeds and ribs for more kicks!)
- onion : Use red onions.
- Hominy: Traditional Pozole contains hominy but can use canned or frozen corn if desired.
What should be served with Chicken Posol Verde
This Pozole Verde with chicken is a perfect meal filled with protein, vegetables and carbohydrates. To be more satisfactory and taste, add a variety of toppings, such as avocados, radish, crushed cabbage, sour cream and corn chips.
save
- Refrigeration: Cool and keep the refrigerator for 4 days.
- Hang Soup for 6 months. Keeping everything in one large container is suitable for fast family dinner, but with a small container, you can easily pick single servings for a quick lunch.
- Re -heating: The microwave oven until it is thawed from the refrigerator the day before. You can also reheat it from the stove.
More Latin stew recipes will like it.
Product: 6 Serving
Serving size: 1 3/4 cups (generous)
- 5 cup Low noise chicken broth
- 2 Dry bay leaf
- 3 Chicken thighs without bones
- 2 cup onion,,, Branch and division
- 3/4 Teaspoon Cosher salt
- 5 Full cloves garlic,,, divided
- 1 Poblano Pepper,,, Seed and branch
- 2 cup tomato,,, branch
- ½ spoon cumin
- 1 cup Silantro,,, Chopped, more decorative
- 2 cup Baby spinach
- 1 spoon olive oil
- 2 15.5 on -scan Hominy,,, Drainage and rinse
- Options 1 Slice Avocado, Thinly sliced radish, crushed cabbage, sour cream, corn chip
In a large pot, add chicken, 1/2 onions, 2 cloves garlic, chicken broth, bay leaves and salt. Boil and boil with medium heat and cover. Avoid foam until the meat is soft and cook for 30 minutes.
Remove chicken, crush and keep it separately. Throw the bay leaves and use a slot spoon to move onions and garlic to a blender.
Meanwhile, preheat the broaler and place the oven rack about 6 inches from the heat source. Put the pinch on the baking sheet with a chunk of salted tomatoes, peppers, onions and garlic, and easily clean it and sprinkle with olive oil.
Bake for 5-6 minutes and notice noticeably. When tomato tilos and peppers blister and onions soften, flip it over and bake for 3-4 minutes. When everything is carbonized and soft, remove it from the oven.
Fresh sealant, spinach, cumin and broth cups are transferred to a blender. Mix it until it becomes smooth.
Put green sauce, hominy and crushed chicken in the broth. Boil it and cook for 5-10 minutes to melt the taste. Taste the salt and adjust it as needed.
Put the pool in a large shallow bowl and reach the top with the silanttro and the option toppings. If you want, provide a corn chip next to it for crunch.
Last stage:
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clothing material: 1 3/4 cups (generous),,, Calories: 241 Kcal,,, carbohydrate : 23 G,,, protein: 21 G,,, province: 7.5 G,,, Saturated fat: 1.5 G,,, Cholesterol: 80 Mg,,, sodium: 577.5 Mg,,, fiber: 5 G,,, sugar: 7 G
