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Pozole
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
- 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.
- 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.
- 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.
- 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.
- Serve with lime wedges, cilantro, chopped onion, radish, and jalapeño. Add more oregano to taste.
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