Monica's Recipe
Páginas: 2 (394 palabras)
Publicado: 2 de octubre de 2011
CHICKEN POZOLE RECIPE
ingredients | |
1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into partsSalt1 red onion, sliced in halfOne large 6-pound 9-ounce can of hominy, drained and rinsed4 largecloves of garlic, peeled1 to 2 bits of dried oregano (Mexican oregano if you have it)Garnishes1/4 whole cabbage, thinly sliced | 1 tomato, cored, chopped1 avocado, peeled, chopped1 red onion, peeled,chopped1 large bunch cilantro, chopped1 large bunch watercress, choppedMexican cheese, , slicedSeveral red radishes, thinly sliced2 limes cut into wedgesChopped seeded jalapeno or serrano chiles, or otherchile peppersTostadas or tortilla chips |
METHOD TO PREPARE
1. - Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt.Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.
2. - Remove chicken from pot, let cool so that it is cool enough tohandle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.
3. - Take 4 cups ofthe hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place thelid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.
4. - Skim foam and excess fat from the top of the surface of the stock.Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 bites of crumbled dried oregano. Bring to a simmerand cook for an additional 20 minutes.
5.- While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop...
ingredients | |
1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into partsSalt1 red onion, sliced in halfOne large 6-pound 9-ounce can of hominy, drained and rinsed4 largecloves of garlic, peeled1 to 2 bits of dried oregano (Mexican oregano if you have it)Garnishes1/4 whole cabbage, thinly sliced | 1 tomato, cored, chopped1 avocado, peeled, chopped1 red onion, peeled,chopped1 large bunch cilantro, chopped1 large bunch watercress, choppedMexican cheese, , slicedSeveral red radishes, thinly sliced2 limes cut into wedgesChopped seeded jalapeno or serrano chiles, or otherchile peppersTostadas or tortilla chips |
METHOD TO PREPARE
1. - Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt.Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.
2. - Remove chicken from pot, let cool so that it is cool enough tohandle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.
3. - Take 4 cups ofthe hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place thelid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.
4. - Skim foam and excess fat from the top of the surface of the stock.Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 bites of crumbled dried oregano. Bring to a simmerand cook for an additional 20 minutes.
5.- While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop...
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