Dive In: A Delicious Green Pozole Recipe
Ingredients:
- 3 lbs bone in chicken breast cooked and shredded
- Salt & Pepper
- 2 tbsp olive oil
- 4 poblano peppers
- 2 serranos
- 2 jalapeños
- 6-8 tomatillos
- 1/2 white onion
- 4-5 garlic cloves
- 2 cups spinach
- 1 bunch cilantro
- 1 tbsp chicken bouillon
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp ground cloves
- 6-8 cups chicken bouillon
- 2 – 25 oz cans Mexican Hominy, drained
- 2 bay leaves
For serving:
- Shredded lettuce
- Sliced radishes
- Onion
- Cilantro
- Tostadas ®La Banderita
- Lime juice
Preparation:
1. Roast the peppers, onion, garlic & tomatillos in your air fryer at 400 degrees for 14 minutes.
Remove the skins, seeds & stems from the poblano peppers.
2. Add all the peppers, garlic onion, tomatillos, spinach, cilantro, seasonings & chicken broth to your blender. Blend until smooth.
4. Turn the pot with the chicken back on to medium heat, pour the blended sauce into the pot. Add remain chicken broth and add in the bay leaves & hominy.
5. Let simmer, covered, for at least 30 minutes.
6. Add shredded chicken breast.
7. Serve in bowls, top with lettuce, radish, onion, cilantro, lime juice & tostadas ®OLÉ on the side.
Remove the skins, seeds & stems from the poblano peppers.
2. Add all the peppers, garlic onion, tomatillos, spinach, cilantro, seasonings & chicken broth to your blender. Blend until smooth.
4. Turn the pot with the chicken back on to medium heat, pour the blended sauce into the pot. Add remain chicken broth and add in the bay leaves & hominy.
5. Let simmer, covered, for at least 30 minutes.
6. Add shredded chicken breast.
7. Serve in bowls, top with lettuce, radish, onion, cilantro, lime juice & tostadas ®OLÉ on the side.
8. Serve with MINERAGUA or JARRITOS
