Posole Verde With Chicken Gayles Recipes

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
• need to rinse it out!) and puree until completely smooth.
• Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.

Steps:

• Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
• Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken.
• Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool.
• Add the potatoes and hominy and simmer until the potatoes are tender.
• Shred the cooled chicken.
• Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined.
• Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste.
• Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.

Steps:

• Rinse nixtamal thoroughly in a strainer.
• Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
• Simmer gently, loosely covered about 2 hours, or until tender.
• Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
• While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
• Bring chicken to boil, reduce heat, cover and simmer 1 hour.
• Strain and measure broth, adding water if necessary to equal 8 cups.
• Shred meat, discarding skin and bones.
• Set aside broth and chicken.
• When nixtamal is tender, remove it to bowl.
• Rinse the pot and return cooked nixtamal to pot.
• Wash poblano chiles and discard stems and seeds.
• Cut into chunks.
• Wash cilantro and cut off tips of stems.
• Place chiles and cilantro in blender with a cup of water and whirl.
• Slice one of the onions.
• Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
• Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
• Add chicken and cook 15 more minutes.
• Dice remaining onion and place in small bowl.
• Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
• To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.