If you're looking for something more classic, check out our Best-Ever Pozole. It's the red variety, and it includes a puree of several chilis, giving a complex smokiness to the final dish. If you've got the time, you can even use Makinze's recipe for the chili puree and add it to this recipe!
Ingredients:
4 c. low-sodium chicken broth
3 boneless skinless chicken breasts
2 poblano peppers, chopped
1 white onion, chopped
2 cloves garlic, minced
1 tbsp. cumin
1 tbsp. oregano
2 tsp. chili powder
2 tsp. kosher salt
Freshly ground black pepper
2 (15-oz) cans hominy, drained and rinsed
Thinly sliced radishes, for garnish
Sliced green cabbage, for garnish
Fresh cilantro, for garnish
Procedure:
1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
3. Serve soup into bowls and garnish with radish, cabbage and cilantro.
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