About a month prior, I was sufficiently fortunate to go to the yearly Corn Quest with Iowa Corn and 9 different bloggers. It was such a stunning outing! (Possibly you got my Corn Salsa Recap Post half a month prior speaking about it?) We found out such a great amount about corn: how it's developed, how it's gathered and the a wide range of employments of corn, both in items and formulas.
Chicken Posole Verde Recipe
Ingredients :
- 1½ lbs. boneless, skinless chicken breasts or thighs
- 8 cups low sodium chicken broth
- 2 poblano or pasilla peppers, seeded
- 2 jalapeños, seeded
- 1 lb. tomatillos
- salt & pepper, to taste
- 1 bunch cilantro
- 1 Tbsp. dried Mexican oregano
- 2 (25-oz) cans canned hominy, mostly drained
Desired Toppings :
- tortilla chips, queso fresco, cabbage, radishes, cilantro, avocado or lime juice
Instructions :
- Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
- Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
- Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
- Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
- Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!
Chicken Posole Verde Recipe #soup
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