Recipe: Delicious green posole. posole verde

green posole. posole verde. Here's a vibrant green Mexican soup called Pozole Verde! This version is lightened up with chicken (instead of pork) and is full of amazing flavor! Loaded up with veggies, this makes for healthy, delicious dinner, with lots of texture and flavor.

This rich delicious stew is great for cool weather! Ate Pozole Verde made with hogs head in Melaque Mexico. This recipe was every bit as good as the Melaque Pozole. You can cook green posole. posole verde using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of green posole. posole verde

1. It's 1 can of of hominy.
2. Prepare 12 of green tomatos.
3. It's 4 of chile serrano.
4. It's 1/2 of onion.
5. Prepare 4 of gloves garic.
6. You need 1 of chicken breast.
7. Prepare 1 of parsley cilantro radish oregano.

So much more flavorful than traditional posole. The fresh cilantro purée adds amazing freshness. I'm sure the leftovers will be even better. Review Body: my family enjoyed this pozole Verde my husband loved it.

green posole. posole verde instructions

1. cook the chicken breast with the onion and 2 garlic and salt.
2. open the hominy can drain and clean.
3. in the blender put the tomato Chile the rest of garlic parsley and cilantro.
4. once the chicken in done take it out and shredded.
5. we going to use the chicken broth to put our hominy and the shredded chicken.
6. in a small pan heat oil and simmer the sauce we blend for about 5minutes ....them add to the chicken and hominy add salt to taste and simmer for 10 minutes.
7. once is done add the oregano to the posole and is ready to serve just cut the radish and garnish the posole.
8. ***you can cut lettuce and add to the posole.

I did use water instead of chicken stock and it was just delicious as well thanks. View full nutritional breakdown of Green Chicken Posole/Pozole (Posole/Pozole Verde) calories by ingredient. Stir the verde chicken mixture into the broth with the remaining hominy, half a bunch of chopped cilantro, and heat to a boil for five minutes. If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more.