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Рецепт Pozole De Pollo Or Chicken And White Hominy Stew 5pts
by Global Cookbook

Pozole De Pollo Or Chicken And White Hominy Stew 5pts
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Ингредиенты

  •     butter-flavored cooking spray
  • 1 tsp extra virgin olive oil
  • 1/2 tsp grnd cumin
  • 1 tsp dry oregano crushed
  • 1/4 c. diced onion
  • 1 lrg garlic clove chopped
  •     salt and black pepper
  • 8 ounce skinless boneless chicken thighs
  • 1 ounce roasted Anaheim chile pepper liquid removed, diced
  • 1/2 c. minced green bell pepper
  • 2 Tbsp. minced fresh cilantro
  • 29 ounce canned mexican style white hominy rinsed and liquid removed
  • 8 ounce tomato, peeled seeded, minced
  • 1 Tbsp. Burrito seasoning mix (dry)
  •     epazote (optional)
  • 1 Tbsp. corn meal (optional)
  • 2 1/2 c. defatted low-sodium chicken broth
  •     water as needed
  • 2 Tbsp. minced fresh cilantro
  • 4 tsp grated Monterey jack cheese
  •     and/or possibly non-fat plain yogurt

Инструкции

  1. PREPARATIONS:*Juanita's Mexican-Style White Hominy is salty. (29oz can), Consider soaking the hominy in several changes of cool water or possibly rinse very well under running tap water.*Slice and dice the peppers and tomato and set aside.
  2. Hot a nonstick sauce pan (3 to 4 quart) over medium heat; spray the bottom surface of the pan and add in the extra virgin olive oil. Add in cumin and oregano and stir till aromatic (less than 1 minute). Add in onion and garlic. Stir to coat with the oil. Season with a healthy pinch of pepper and dash of salt. Adjust heat and soften slowly for 4 to 5 min.
  3. Meanwhile, trim chicken; pat dry with paper towel. Slice into bite sized pcs.
  4. Increase the heat; add in the chicken with a dash of pepper and saute/fry with high heat till no longer pink but not yet browned. Add in the peppers, cilantro and hominy. Stir and continue to saute/fry till the chicken is golden brown browned and the hominy is warmed.
  5. Add in tomato, burrito seasoning mix. If using add in a small healthy pinch of epazote and a measure of corn meal. Stir well. Slowly add in the broth. Cover ajar; simmer for 60 min. Add in more water if needed to thin to desired consistency (wet stew). Adjust seasonings: pepper, oregano, cumin. Serve warm, in bowls, with garnish.
  6. [ This meal was motivated by Crock Posole with Chicken - a recipe featured at Better Homes and Gardens on line 2002/02/20. Place everything in a crock pot. Cover and cook on low setting for 5 to 6 hrs or possibly on high setting for 2-1/2 to 3 hrs.]
  7. Start to Finish Time:"1:30"
  8. NOTES : Pozole is usually prepared with pork but variations abound. Chicken thighs are a good alternative. They are more tender and they absorb the spices in a shorter amount of time. The stew takes about 60 min minimum but benefits from additional time to simmer. Serve with warmed (fat-free) flour tortillas.