Hauptgericht
Pozole Verde
2 Std.Für 6Nutri-Score B€€
B
2 Std.
2 Std.Pozole Verde
was Sie brauchen
Zutaten
chicken thighs (bone-in, skin on)Fleisch800 g- chicken legsFleisch800 g
saltGewürze10 g
black pepper (ground)Gewürze3 g
garlic powderGewürze5 g
cumin (ground)Gewürze3 g
chicken broth (2 boxes)Vorräte2 Liter
poblano peppers (charred, skin scraped off)Obst & Gemüse4 Stücke- jalapeñoObst & Gemüse2 Stücke
onion (quartered)Obst & Gemüse1 Stück- tomatillos (husked)Obst & Gemüse800 g
garlic (cloves)Obst & Gemüse5 Stücke- hominy (large can, drained)Vorräte1,6 kg
pro Portion
Nährwerte
424kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 32 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Kochtopf
Bratpfanne
Standmixer
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Sear and season the chicken
- Season the chicken thighs and legs with salt, pepper, garlic powder and cumin.
- Sear the chicken in a hot pot until golden on all sides.
- Remove the chicken from the pot and set aside.
- Schritt 2
Simmer the chicken
- Pour the chicken broth into the pot.
- Return the chicken to the pot.
- Bring to a boil and cook until the chicken is fully cooked through.
- Schritt 3
Shred the chicken
- Take the chicken out of the pot and shred the meat.
- Keep the broth in the pot.
- Schritt 4
Char the poblanos
- Char the poblano peppers over a flame or in a hot pan until blistered.
- Scrape off the charred skin.
- Schritt 5
Blend the green sauce
- Blend the poblanos, jalapeños, onion, tomatillos and garlic until smooth.
- Schritt 6
Finish the pozole
- Add the green sauce and the hominy to the broth.
- Add the shredded chicken back in.
- Boil everything until the hominy is tender and the flavors come together.