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.
How to Make POZOLE VERDE, The BEST Step By Step Recipe + All the Secret TIPS for #recipe
Pozole is a Mexican comfort food CLASSIC! Yes, the most traditional Pozole Rojo is undeniably PERFECT! But every so often especially during spring and summer; I like to make Pozole Verde for my family. This delicious soup is made with chicken and hominy in a delicious green poblano chile broth made from tomatillos, jalapeños, and cilantro. It’s light, comforting, and packed with chicken broth nutrients that are sure to put you and your loved ones in a healthy relaxing food coma. Make sure to thank the cook in your home for taking the time to bring you back to life as they welcome you back home with a delicious meal. Please enjoy! ❤️ Sisters, Steph & Cloud
???? Make sure that you have the bell turned on, so you will definitely not miss any of our videos!! ❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
???? Previous Recipe -
???? Remember that during the hot season ???? It’s important to have some warm soup to help you ????off ????
Ingredients
6 chicken breast
1 large can of Hominy
3 roasted poblano peppers
2 roasted jalapeños
8 Tomatillos
1 cup roasted pumpkin seeds
1 cup of baby spinach
6 radish leaves
1/2 bunch of cilantro
1 tbsp Mexican oregano
1 tsp black pepper
*epazote is a leafy aromatic herb and traditionally used in this recipe; if you have access to it use 6 leaves with stem
Optional- For added flavor I like to use 1 to 2 Anaheim peppers (or use 1 can Green Chile)
Serve by topping with thinly sliced iceberg lettuce, red radishes, cilantro, onions, lime juice, and tostadas with cream, and a lot of people love this soup with a little avocado on top!
Easy Chicken Broth base for soups
2 chicken legs with thighs
12 cups of water
1/2 large onion
6 garlic cloves
6 bay leaves
6 TBSP chicken bouillon
1 tbsp salt
Bring water to a boil and add all your ingredients. Boil for 15 mins and removed the impurities. Please your pot on a med to med-low heat and boil for the remaining 1 hr 15 mins. Removed the onion and garlic cloves and add to your blender. Remove bay leaves and toss.
I keep the legs cooking throughout the whole process as it will enhance the flavor of the broth
TIP‼️ This soup freezes well and makes for a great leftover or lunch.
You might see some green foam at the top of your pozole, Not to worry once you reach the right heat temperature around the 20-minute mark you will see everything thin and smooth.
Pozole should take 25 to 30 mins or until your hominy is tender and soft
#pozole #pozolerojodepuerco #mexicanfoodrecipes #breakfast #lunch #dinner
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)
Get the full recipe:
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.
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!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
My pot is from Princess House
pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
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 ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
#salsa #pozoleverde #pozole
Day 01 Good Soup Pozole Recipe
Pork #Pozole rojo
Ingredients:
-3 guajillo Chiles
-2 chile ancho
-1 yellow onion about 1 cup
-1/4 cup garlic cloves
-2 tbsp Mexican oregano
-2 tbsp black peppercorn
-1 tbsp cumin
-1 tbsp sesame seed
-1 bay leaf
-1 lbs pork butt
-2 quarts chicken stock
-salt to taste
-lime juice to taste
(Garnish)
-cabbage
-cilantro
-avocado
-radish
-tortillas
-sour cream
check out my new vlog channel !
hey ! Subscribe and Hit The Bell, It really helps me out :)
#acooknamedmatt #goodsoup #cooking
buy my Flakey Salt :
Chicken Soup with Tomatillo and Avocado
Chicken Soup with Tomatillo and Avocado
see more at wearecocina.com/mazola
Looking for a homemade chicken soup recipe from scratch? Search no more: this Chicken soup with Tomatillo and Avocado brings all the feel good sensations of the classic chicken soup, with a flavorful latin twist.
INGREDIENTS FOR THE HOMEMADE CHICKEN SOUP WITH TOMATILLO AND AVOCADO
3 tablespoons heart healthy* Mazola© Corn Oil
1 medium yellow onion, chopped
2 cloves of garlic, thinly sliced
1/2 pound tomatillos
1/2 pound chicken breast
4 cups of chicken stock
1 can of Hominy
Salt and pepper, to taste
Cook for ten more minutes
2 cups of red cabbage, sliced
2 radishes, thinly sliced
1 jalapeño
½ cup of cilantro, chopped
1 avocado, thinly sliced
1 lime
DIRECTIONS
For your Homemade Chicken Soup, start by heating 3 tablespoons of heart healthy* Mazola© Corn Oil in a medium pot.
Add the chopped onion and sliced garlic, and then cook, covered, until the ingredients are softened.
Add to the mix the already pureed ½ pound of tomatillos, the chicken breast, the chicken broth, 1 can of drained hominy. Add salt and pepper to taste.
Bring the soup to a simmer, and then cook, covered, until the chicken breast is cooked through and tender.
Shred the chicken breast on a cutting board with 2 forks. Return it to the pot and cook uncovered for 10 more minutes.
Remove the Homemade Chicken soup with Tomatillo from the heat and stir in chopped cilantro. This is the perfect time to adjust seasoning!
Serve the Homemade Chicken soup with Tomatillo into bowls and garnish with the chopped cilantro and cabbage, the thinly sliced radishes and avocado, and squeeze the juice on 1 lime on top lime.
PRO TIPS
This easy homemade chicken soup is perfect to make with leftover chicken breasts.
How do you add flavor to chicken soup? This Homemade Chicken Soup with Tomatillo and Avocado is already filled with aromatic and playful flavors, but when serving, you can also add sour cream, tortilla chips and more jalapeños for extra spice!
Do you cook the chicken before putting it in soup? Not in this case, but remember to make sure it is well cooked (and tender!), before shredding it and putting it back to the soup pot for 10 more minutes.
*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil. See mazola.com for information about the relationship between corn oil and heart disease.