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Pozole

Serves: 16 

Salsa

  • 4 cups tomatillos
  • 4 garlic cloves
  • 1 cup white onion, chopped
  • 1 serrano chile, chopped
  • 1 cup water
  • 2 tsp. oregano
  • 1 tsp. cumin
  • ½ tsp. black pepper
  • 2 tsp. sea salt
  • 1 cup cilantro, chopped

Ingredients

  • 2 cups white onion, cubed
  • 2 tsp. olive oil
  • 2 tbsp. garlic, finely chopped
  • 2 lbs. chicken breast
  • 3 ¾ cups hominy, cooked

Garnish

  • Cilantro
  • Finely chopped onion
  • Radish
  • Jalapeno
  • Lime

Tools

Instructions

  1. Add tomatillos, garlic, onion, chile, and water to Dutch Oven, turn heat to high, and cover with lid with Nutri-Steam® Valve in Steam Whistle position. When whistle sounds, turn valve to Steam-Seal™ position, turn off heat, and cook 8 minutes.
  2. Transfer vegetables and water from Dutch Oven to Blender, add remaining salsa ingredients, and pulse for 1 minute. Set aside and place Dutch Oven back on stove.
  3. Add onions, olive oil, and sauté 1 minute at medium-high heat (PL7 on Induction Burner). Add garlic and continue sautéing 1 minute more. Add chicken and hominy, cover with lid with Nutri-Steam® Valve in Steam Release position, and cook 15 minutes.
  4. Remove chicken and add salsa to Dutch Oven. Shred chicken and return to Dutch Oven. Stir well, cover with lid with Nutri-Steam® Valve in Steam Release position, and cook 10 minutes more. Taste and adjust salt as necessary.
  5. Serve with lime wedges, cilantro, chopped onion, radish, and jalapeño. Add more oregano to taste.
Pozole



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