Hoofdgerecht
Pozole Verde
2 uVoor 6Nutri-Score B€€
B
2 u
2 uPozole Verde
wat je nodig hebt
Ingrediënten
chicken thighs (bone-in, skin on)Vlees800 g- chicken legsVlees800 g
saltKruiden en specerijen10 g
black pepper (ground)Kruiden en specerijen3 g
garlic powderKruiden en specerijen5 g
cumin (ground)Kruiden en specerijen3 g
chicken broth (2 boxes)Voorraadkast2 liter
poblano peppers (charred, skin scraped off)Groente en fruit4 stukken- jalapeñoGroente en fruit2 stukken
onion (quartered)Groente en fruit1 stuk- tomatillos (husked)Groente en fruit800 g
garlic (cloves)Groente en fruit5 stukken- hominy (large can, drained)Voorraadkast1,6 kg
per portie
Voedingswaarden
424kcal
- Koolhydraten
- 35 g
- Eiwitten
- 32 g
- Vetten
- 18 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Blender
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Shred the chicken
- Take the chicken out of the pot and shred the meat.
- Keep the broth in the pot.
- Stap 4
Char the poblanos
- Char the poblano peppers over a flame or in a hot pan until blistered.
- Scrape off the charred skin.
- Stap 5
Blend the green sauce
- Blend the poblanos, jalapeños, onion, tomatillos and garlic until smooth.
- Stap 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.