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Posole Verde with Chicken
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Posole Verde with Chicken

1 h 40Pour 6Nutri-Score B€€
par @malinda.rocha6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • bone-in skin-on chicken thighs (about 3 lbs)Viandes1,4 kg
  • onion (half for the broth, quarter for the salsa, rest for serving)Fruits et légumes1 morceau
  • garlic (whole head for the broth)Fruits et légumes1 morceau
  • garlic (cloves, for the salsa)Fruits et légumes4 morceaux
  • bay leavesÉpices2 morceaux
  • chicken bouillon (to taste)Épicerie15 g
  • tomatillos (husked and washed)Fruits et légumes10 morceaux
  • jalapeños (adjust to taste)Fruits et légumes3 morceaux
  • poblano peppers (roasted, seeded and peeled)Fruits et légumes2 morceaux
  • cilantro (a handful, plus more for serving)Fruits et légumes20 g
  • cumin (ground)Épices3 g
  • oregano (dried)Épices2 g
  • salt (to taste)Épices8 g
  • canned hominy (drained and rinsed, about half a large can)Épicerie800 g
  • lime (juiced, for serving)Fruits et légumes2 morceaux

par portion

Nutrition

341kcal

Glucides
22 g
Protéines
24 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Ouvre-boîte
  • Louche
  • Passoire

pas à pas

Préparation

  1. Simmer the chicken broth

    • Place the chicken thighs in a pot with the onion, the whole head of garlic, the bay leaves and the chicken bouillon.
    • Add water to cover, bring to a boil and skim off the impurities from the surface.
    • Cover and cook until the chicken is fully cooked.
    Étape 1

  2. Blend the salsa verde

    • Add the tomatillos, jalapeños, roasted poblano peppers, onion, garlic cloves, cilantro, cumin and oregano to a blender.
    • Add a couple of ladles of the chicken broth and some salt.
    • Blend until really smooth so you don't have to strain it.
    Étape 2

  3. Prepare the hominy

    • Open the can of hominy with the can opener.
    • Drain and rinse the hominy.
    Étape 3

  4. Shred the chicken

    • Remove the cooked chicken from the pot and shred it, discarding the skin and bones.
    Étape 4

  5. Simmer the posole

    • Add the blended salsa back to the pot along with the rinsed hominy.
    • Cover and let it cook, then return the shredded chicken to the pot for the last part of the cooking.
    Étape 5

  6. Serve

    • Ladle into bowls and top with chopped onion, cilantro and plenty of lime juice.
    Étape 6
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