Blanca's StoryMy son prefers this pozole to the traditional red one.
tomatillos, peeled washed and crushed
jalapenos, fresh, washed
green onions,washed, chopped
poblano chiles,cleaned, halved
salt to taste
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1In a stock pot boil 2 gallons of water, add chicken, salt (I use a pinch at this point) and add oregano. Lower heat and cook chicken. Once cooked, remove chicken from broth. Keep the broth in the stock pot.
2In a blender, blend the rest of the ingredients.
3Add the blended mix to the stock pot and add in the Homney (make sure you give the Homney a rinse prior to throwing it in). Bring the broth to a boil for about 20 -30 minutes. Lower heat to a simmer and add chicken. Let simmer for about 10 minutes. Taste and add more salt if needed. Serve and garnish with fresh cilantro,onion,radish,lemon,salsa,and cabbage.
Jeanne Benavidez jeanneben - Apr 19, 2012
This sounds wonderful. Since I'm not a fan of Swiss Chard (bitterness), I will just double the spinach....got to be good.
Blanca Fernandez BlancaTere - Apr 19, 2012
You can also double the cilantro. One of my aunts substitutes the Swiss Chard for lettuce.
Blanca Fernandez BlancaTere - Apr 26, 2012
I shared a photo of this recipe.