thanks all!
part 9 will be coming soon =)
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Chicken Pozole Soup
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1 rotisserie chicken, remove meat from bones
1 sm onion, chopped
1 lg carrot, diced
2 stalks celery, chopped
- In large pot, submerge bones with onion and carrot in water (10-12 cups), simmer for at least an hour.
Remove bones/skin from stock and add:
meat from chicken, chopped into bite sized pieces
1 (15-16 oz) can hominy (white or golden, you can add 2 cans, if you like)
1 (16 oz.) jar of salsa verde (roasted is preferred)
1/2 of a 7 oz. can of Herdez Ranchera Salsa (or Herdez Salsa Taquera, its my favorite!)
( this is what the can looks like: www.walmart.com/ip/Herdez-Ran... )
If this isn't available, sub with 1 tsp. chile ancho powder and 1/2 c. red salsa of any kind.
1 tsp. cumin powder
1/2 tsp. garlic powder or 2 chopped fresh cloves
salt, pepper to taste
Simmer for at least 30 minutes.
Crush finely a few handfuls of corn tortilla chops and add to the soup. This helps bind the broth a little and adds a great toasted flavor.
Serve with fresh chopped cilantro, julienned radishes and lime wedges to squeeze over cilantro and radishes.
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