Big Wave Pozole Verde
INGREDIENTS:
1 lb tomatillos 2 cups chopped onion 5 cloves minced garlic 1 jalapeno pepper, seeded 2 pounds chicken breast halves skinned (& olive oil spray to coat pan) 6 cups brown chicken stock 1 tsp dried oregano 1 30 ounce can white hominy drained & rinsed 1 teaspoon of salt 1 cup zucchini 1 cup carrots ½ cup chopped fresh cilantro (optional garnish) ¼ cup low fat plain yogurt (optional garnish) Lime wedges (optional garnish) ½ cup of white cabbage (optional garnish) ½ avocado (optional garnish) |
HOW TO:
Prep:
Discard husks and stems from tomatillos. Cook whole tomatillos with onion, garlic, jalapeno in boiling water 15 minutes, until soft. Drain, add to food processor until smooth, set aside.
Lightly spray large pot with olive oil, add chicken halves. Sauté & brown each side 20 minutes each side. Remove chicken from pan, cool then shred. Meanwhile place stock and the next 3 ingredients in large pot, add your shredded chicken, & pureed tomatillos, bring to a boil. Reduce heat, cook for 15 minutes, add your Zucchini and carrots, cook for 15 minutes until veggies are soft.
Add next 5 ingredients for garnish... ohhhhhh so heart warming!
Prep:
Discard husks and stems from tomatillos. Cook whole tomatillos with onion, garlic, jalapeno in boiling water 15 minutes, until soft. Drain, add to food processor until smooth, set aside.
Lightly spray large pot with olive oil, add chicken halves. Sauté & brown each side 20 minutes each side. Remove chicken from pan, cool then shred. Meanwhile place stock and the next 3 ingredients in large pot, add your shredded chicken, & pureed tomatillos, bring to a boil. Reduce heat, cook for 15 minutes, add your Zucchini and carrots, cook for 15 minutes until veggies are soft.
Add next 5 ingredients for garnish... ohhhhhh so heart warming!