Posole
4 Chicken Breasts with skin and bones
8 cups Chicken Broth
Boil chicken till done, remove chicken, cool and shred.
In a blender add: 1 cup of broth from pot, 1 T oregano, 4 cloves garlic, 2 pablono peppers and 2 jalapenos with seeds removed, ½ cup cilantro, 1 pound tomatillos halved and 1 small onion.
Blend well.
Add 1 T oil to hot skillet, add contents of blender and simmer 12 minutes or until puree turns dark green.
Pour into stock pot, add 2 (15 oz.) cans of hominy, and chicken. Simmer for 20 minutes.
Serve with tortillas and tray of garnishments on side for guests to add as desired.
Garnishment items may include: sour cream, avocado, red onion, cilantro, etc etc...
8 cups Chicken Broth
Boil chicken till done, remove chicken, cool and shred.
In a blender add: 1 cup of broth from pot, 1 T oregano, 4 cloves garlic, 2 pablono peppers and 2 jalapenos with seeds removed, ½ cup cilantro, 1 pound tomatillos halved and 1 small onion.
Blend well.
Add 1 T oil to hot skillet, add contents of blender and simmer 12 minutes or until puree turns dark green.
Pour into stock pot, add 2 (15 oz.) cans of hominy, and chicken. Simmer for 20 minutes.
Serve with tortillas and tray of garnishments on side for guests to add as desired.
Garnishment items may include: sour cream, avocado, red onion, cilantro, etc etc...
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