Mexican Red Pork Pozole
Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!
Full recipe here:
Avocado Soup Minced Ginger - Kitchen Cat
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★ Kitchen Cat ★ Avocado Soup Minced Ginger Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 bn : Radishes; 10-12
1/4 c : Cilantro Leaves; Very Finely
Black Pepper; Fresh Ground,
1 tb : Walnut Oil; or 3 tb Fruity
1 md : Yellow Onion; Chopped
1 : Piece of Ginger;1 1/2 Inches
2 : Limes
2 tb : Half-and-half
Salt; to Taste
1/2 c : Sour Cream
1 ts : Ground Coriander
2 tb : Avocado Oil
4 : Cloves Garlic; Peeled
3 : Serrano; (or More)
4 c : Chicken Stock
3 : Ripe Avocados; Preferably
Green Pozole with Chicken | Mexican Chicken Soup |The Frugal Chef
How to make pozole verde - green pozole recipe Mexican.
This green pozole with chicken is one of my favorite soups. I absolutely love it. It is also very easy to make.
First we will make a chicken stock. Once it is cooked we will remove the chicken from the pot, cool it and shred it.
We will also make a green base using poblano peppers, jalapeños , tomatillos and cilantro. After cooking that with a little cumin and oregano, we will mix it with the chicken stock.
We will then add the shredded chicken and some hominy. Finally, we will serve the pozole topped with chopped radish, chopped white onion, diced avocados and shredded cabbage or lettuce. Make sure not to forget the lime on the side. Delish! Enjoy this recipe guys!
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Green Pozole Soup
FOR THE STOCK:
4 large chicken thighs with skin and bone
8 to 10 sprigs of thyme
1 small carrot —washed and halved
1 small celery stalk with leaves
1/2 small onion
2 garlic cloves — peeled and smashed
2 mini sweet pepper or 1/2 a bell pepper — seeded
2 bay leaves
6 cups water
Place all the ingredients in a pot and bring to a boil. Skim off the foam as it starts forming.
Lower the heat and simmer until the chicken is fully cooked through.
Remove the cooked chicken and cool down. Remove the skin and shred into big pieces, making sure to discard any impurities and cartilage.
Skim the fat from the stock and discard. Strain the stock and set aside.
FOR THE SAUCE:
2 poblano chilies — seeded and cut in four
2 jalapeños — seeded and halved
1 large bunch of cilantro — washed
8 tomatillos — husked, washed and halved
3 garlic cloves — peeled
1 small onion — peeled and halved
1 1/2 cups water
1/2 teaspoon ground cumin
1 teaspoon oregano
Salt & Pepper
1- 25 oz. can (709 grams) Mexican hominy — drained
Place the poblanos, jalapeños, cilantro, tomatillos, garlic and onion into a blender. Blend until smooth.
Transfer to a pan and add the cumin, oregano and salt to taste. Cook until the sauce changes color, about 20 minutes.
Add the sauce to the pot with the chicken stock and mix.
Add the shredded chicken and the hominy. Stir and taste for salt. Adjust if necessary. Add black pepper. Stir and cook for another 20 minutes and serve. Garnish with the toppings listed below.
TOPPINGS:
Radishes - finely chopped
White onion — finely chopped
Shredded cabbage or iceberg lettuce
Diced avocado
Lime wedges
Mexican Red Pork Pozole
Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!
Printable recipe:
How to Make Cauliflower Soup ( lectin-free recipe)
With record breaking cold temperatures sweeping much of the US, Steven Gundry MD's curried cauliflower soup is the recipe you need. This warm, comforting soup is deceptively creamy, easy to make, and works well as a hearty vegan dish in the winter.
Recipe:
Ingredients (Serves 6):
2 Tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons finely chopped fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1 head cauliflower, leaves removed, cut into bite sized pieces
6 cups vegetable or homemade chicken broth
Sea salt, to taste
2 cups full-fat coconut milk
Chopped Cilantro for garnish
Coconut yogurt, for garnish
Toasted chopped macadamia nuts, for garnish
Instructions:
Heat oil in a soup pot. Add onion, garlic, ginger, spices, and cauliflower and cook, stirring frequently, until cauliflower is beginning to brown and onions are tender.
Add chicken broth, coconut milk, and a pinch of sea salt. Reduce heat to low, and cook, covered until tender.
Blend mixture, either with a stick blender or in a high-speed blender. Taste, and adjust seasoning as needed.
Serve garnished with cilantro, coconut yogurt, and macadamia nuts.
Seriously the Easiest and Most Delicious GREEN CHICKEN POZOLE & CUCUMBER SALSA | Pozole Verde
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make The easiest and most delicious green chicken pozole now let me tell you I make this recipe for all our gatherings and everyone LOVES it even the pickiest eater. The best part is that you can add as much greens as you want
???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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My pot is from Princess House
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Cast Iron -
blender- Vitamix A3500
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Green pork pozole
Red chicken pozole
Red pozole
Tío: I like to fry my sauce because I feel all the flavors come together better but if you want to skip this step feel free to do so ????
I M P O R T A N T ⚠️
Add more Chile serranos if you want your pozole to be more spicy the green hatch chiles are a little spicy you can replace for Anaheim peppers, Anaheim pepper are not spicy at all
Ingredients:
4-6qt water
4-5 lbs chicken
4 bay leaves
1/2 white onion
7 garlic cloves
110 oz precooked hominy
Salt I used 3 1/2 tbsp
Green sauce:
5 large hatch green chiles
2 chile poblanos
14 tomatillos
1/2 white onion
4 garlic cloves
Chile serranos I used 5
1/2 cilantro
5 lettuce leaves
3 oz spinach
Radish leaves
1 tsp cumin seeds
1 tsp peppercorn
1 tsp oregano
1/2 tsp thyme
1/2 tsp marjoram
2 tbsp chicken bouillon
Cucumber sauce:
Fry 4 tomatillos
1 garlic clove
1 serrano
Chile árbol I used 15
1/4 cup water
1 medium cucumber
Handful of cilantro
1/4 purple onion
2-3 limes
Salt I used 2 tsp
1 serving of love ????
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Recipes in Spanish :
#salsa #pozoleverde #pozole