https://www.copymethat.com/r/qrh06aa4h2/shrimp-and-chicken-pozole-verde/
146347201
s6lh42g
qrh06aa4h2
2024-11-11 06:25:07
Shrimp and Chicken Pozolé Verde
loading...
X
Ingredients
- subheading: For the broth:
- 8 cups low sodium chicken broth
- 2 ½ pounds bone-in, skin-on chicken breasts, If you have a little more or a little less than 2 ½ pounds, it's fine.
- 3 15- ounce cans hominey, divided
- ½ medium bunch cilantro, cilantro can really vary in size, my bunch was right around 2.5 ounces
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- subheading: For the tomatillo puree:
- ½ cup low sodium chicken broth
- 1 ½ pound tomatillos, husked and halved 7 to 8*
- 1 small white onion, quartered
- 2 medium poblano chiles, cored, seeded, and quartered
- 1 to 2 jalapenos, de-seeded and roughly chopped (depends on how hot you like it)**
- 6 medium cloves large garlic cloves, smashed
- 1 medium large bunch chopped cilantro, cilantro can really vary in size. You want a 2 to 2 ½ ounce bunch. Rinsed well and drained.
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoons vegetable oil
- subheading: To finish the pozolé:
- 1 16- ounce package super sweet frozen corn
- 1 ½ pounds large shrimp
- sliced avocados, roasted, salted pumpkin seeds, finely chopped cilantro and thinly sliced radishes for garnish, if desired
Steps
Directions at thecafesucrefarine.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!