Plat
Pozole Verde
2 hPour 6Nutri-Score B€€
B
2 h
2 hPozole Verde
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in, skin on)Viandes800 g- chicken legsViandes800 g
saltÉpices10 g
black pepper (ground)Épices3 g
garlic powderÉpices5 g
cumin (ground)Épices3 g
chicken broth (2 boxes)Épicerie2 litres
poblano peppers (charred, skin scraped off)Fruits et légumes4 morceaux- jalapeñoFruits et légumes2 morceaux
onion (quartered)Fruits et légumes1 morceau- tomatillos (husked)Fruits et légumes800 g
garlic (cloves)Fruits et légumes5 morceaux- hominy (large can, drained)Épicerie1,6 kg
par portion
Nutrition
424kcal
- Glucides
- 35 g
- Protéines
- 32 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Blender
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Shred the chicken
- Take the chicken out of the pot and shred the meat.
- Keep the broth in the pot.
- Étape 4
Char the poblanos
- Char the poblano peppers over a flame or in a hot pan until blistered.
- Scrape off the charred skin.
- Étape 5
Blend the green sauce
- Blend the poblanos, jalapeños, onion, tomatillos and garlic until smooth.
- Étape 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.