Pozole verde con taquitos de queso

Updated at: Thu, 17 Aug 2023 11:33:21 GMT

Step 1

For this recipe I use one (7#chicken). You can either cut chicken in half or quartered and you’re going to need a pot or pan that’s big enough to sear chicken in. I prefer stainless steal heavy bottom pots and pans. Preheat pan or pot add oil and a ear chicken skin side down till skin is nice and caramelized. Flip chicken over, sear other side a bit and deglaze with a 12oz modelo or your choice of brew. “Adding brew is optional”. After deglazing add enough water to submerge chicken 3/4 of the way up. Add half an onion and one bayleaf. Slow boil for 45 min skim foamy residuals as needed. After 45 min add 2 cans of white hominy two 30oz cans must be “RINSED” before adding to your chicken. I let the hominy cook for an hour before eating. It takes like 1 hour and 30 minutes for chicken to be soft enough to pull apart. In the mean time after adding your hominy do step two.

Step 2

Step two making your salsa verde I have an electric stove, but for this next step you can use your oven on broil, fire from a gas range, a comal, or a pan to blister peppers. I used the oven, on a sheet pan place cumin seeds, peppercorns and garlic in center. Serranos on top of garlic so they won’t burn. Place your jalapeños around them, your tomatillos, poblanos, and other half of the onion. Broil for about 8 minutes flip over peppers and broil for about another 3-4 minutes. Once blistered take out of oven and place into a bowl cover and steam for 15 minutes to allow peppers to soften up and be able to remove skin. Next step

Step 3

Step three blanch greens In some hot water blanch each green for a minute. Blanch one bunch of cilantro, one bunch of Epazote and a small bunch of radish tops. After blanching immediately place in an ice bath to stop cooking process. Once cooled ring out water and set greens aside. By blanching greens it’s going to help blend smoother and help keep the sauce bright and vibrant once added to chicken.

Step 4

Step four blending salsa Now that peppers have rested, remove stems from all the peppers, skin from the poblanos and seeds from only the poblanos. For me spice level was just right not over whelming. Add more Serranos if you want it hotter. Place peppers half the onion, garlic, tomatillos, cumin seeds, peppercorns, balanced greens and some fresh OREGANO into a blender. Add two cups of chicken stock from your pot and blend until smooth.

Step 5

Step five pull chicken Pull chicken once soft remove any bones and add it back to the broth n hominy. Add all of the salsa to chicken and stir incorporating it together. Season with salt to taste and you’re done.

Step 6

Step six making taquitos de queso Fry some corn tortillas in vegetable oil. Fry till a bit crispy but still flexible. Once tortillas are fried add a mozzarella string cheese n roll em up. By frying tortillas first will help cheese from oozing out and making a mess. Corn tortilla should be crispy and cheese should have time to melt still.

Step 7

Step 7 garnish Garnish pozole with taquitos, cilantro, epazote leaves, avocado slices, black flaky salt, thinly sliced radishes and enjoy. 😌

↑Support creators by visiting their site 😊

9 liked

0 disliked

Delicious

Go-to

Easy

Makes leftovers

Spicy