CHICKEN POSOLE VERDE RECIPE #dinner #chicken #easy #recipes #shrimp
This Chicken Posole Verde Recipe has destroyed chicken and delicate hominy in an insane tasty verde juices. Such superb flavor in the verde sauce, and you will have a hard time believing that it is so natural to make! (Because of Iowa Corn for supporting this post! All assessments are my own.)
About a month back, I was fortunate enough to go to the yearly Corn Quest with Iowa Corn and 9 different bloggers. It was such an astonishing excursion! (Perhaps you got my Corn Salsa Recap Post half a month prior speaking about it?) We found out such a great amount about corn: how it's developed, how it's collected and the a wide range of employments of corn, both in items and plans.
During our excursion, we had the joy of going to a cooking class at Whisk Away Café in DeWitt, Iowa. The proprietor, Laura showed us a wide range of ways that corn can be coordinated into cooking. Each formula we made utilized corn such that I had never thought of! We made starters with polenta, apple dessert tamales utilizing masa and a corn goulash utilizing canned corn. My preferred formula that we made, was the Chicken Posole Verde Recipe utilizing hominy.
Crack Chicken and Dumplings #dinner #chicken #healthyrecipes #food #easy
- 1 1/2 lbs. boneless skinless chicken breasts or thighs
- 8 cups low sodium chicken broth
- 2 poblano or pasilla peppers seeded
- 2 jalapeños seeded
- 1 lb. tomatillos
- salt & pepper to taste
- 1 bunch cilantro
- 1 Tbsp. dried Mexican oregano
- 2 25-oz cans canned hominy, mostly drained
Desired Toppings:
- tortilla chips queso fresco, cabbage, radishes, cilantro, avocado or lime juice
Instructions :
- Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
- Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
- Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
- Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
- Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!