Roasted Poblano Chicken Pozole Recipe
Pozole is a classic Mexican stew always present at home. When the temperatures drop, a bowl of pozole wraps you in a blanket of comfort. Steaming ladles of a rich broth, fork
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Stockpot
- Skillet
- Slotted spoon
- Colander
- Ladle
- Tongs
- Measuring spoon
- Paper towel
- Mixing bowl
Ingredients
- 2 large poblano chili peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon freshly grounded black pepper
- 2 teaspoons cumin
- 3 cups chicken broth
- 2 cans (14 1/2-oz each) hominy, drained and rinsed
- 4 cups cooked chicken, shredded
- Fried tortilla strips, lime wedges and cilantro sprigs, for garnish
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