About a month back, I was fortunate enough to go to the yearly Corn Quest with Iowa Corn and 9 different bloggers. It was such a stunning excursion! (Perhaps you got my Corn Salsa Recap Post half a month prior speaking about it?) We found out such a great amount about corn: how it's developed, how it's gathered and the various employments of corn, both in items and plans.
During our outing, we had the joy of going to a cooking class at Whisk Away Café in DeWitt, Iowa. The proprietor, Laura showed us a wide range of ways that corn can be coordinated into cooking. Each formula we made utilized corn such that I had never thought of! We made hors d'oeuvres with polenta, apple dessert tamales utilizing masa and a corn goulash utilizing canned corn. My preferred formula that we made, was the Chicken Posole Verde Recipe utilizing hominy.
This is such an insane scrumptious formula! It takes a couple of steps to make however I'm disclosing to you that the flavor from doing these basic advances is SO justified, despite all the trouble!
To begin with, you cook the chicken in chicken soup. At the point when it's pleasant and delicate, take it out and shred with a fork. Make a straightforward verde sauce (otherwise known as green sauce) in the blender. Cook this sauce in a search for gold couple of moments, until it turns out to be much progressively green. Empty this sauce into the chicken juices and afterward include the hominy and chicken. Presently you have yourself a flavorful chicken posole verde soup that is supper commendable any night of the week!
- 1 1/2 lbs. boneless skinless chicken breasts or thighs
- 8 cups low sodium chicken broth
- 2 poblano or pasilla peppers seeded
- 2 jalapeños seeded
- 1 lb. tomatillos
- salt & pepper to taste
- 1 bunch cilantro
- 1 Tbsp. dried Mexican oregano
- 2 25-oz cans canned hominy, mostly drained
- Desired Toppings:
- tortilla chips queso fresco, cabbage, radishes, cilantro, avocado or lime juice
Instructions
- Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
- Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
- Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
- Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
- Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!
Read more our recipe Blueberry Lemon Scones #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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