Family Recipes

I will be sharing from our favorite recipes that my family and I use at home.

Chicken Pozole Verde

Ingredients 

• 2 lbs of boneless chicken thighs, skin removed
  
• 1 pound of tomatillos ( I like to use 2 lbs..more flavorful)
• 1 large onion, chopped
• 3 jalapeños, seeded/chopped (keep seeds if you like spice)
• 6 cups of chicken broth
• 1 tablespoon of dried oregano
• 1 teaspoon of salt
• 1 large handful fresh cilantro, stems and leaves
• 1 28-ounce can white hominy, drained and rinsed
• serve with: limes, radishes, jalapeños, cilantro, oregano

Instructions

1. In a large pot, add chicken thighs, tomatillos, onion jalapeños, chicken broth, oregano, and sea salt. Place over high heat and bring to boil.Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.
2. Transfer chicken to cutting board and shred with a fork. Set aside.
3. Using a large slotted spoon, place the cooked tomatillos, onions, and jalapeños in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.
4. Add the shredded chicken, pureed veggies, and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.
5. Serve with fresh lime juice, radishes, jalapeños, cilantro, and oregano.

Salsa Roja "A lo Huevon" ("Lazy way")

Ingredients

• 6 small/medium size Roma tomatoes
• 1/2 onion
• 8 jalapeños (add less for less spicy salsa)
• 4 garlic cloves
• salt (1/2 teaspoon)

***can add 1 or 2 spoons of Knoor Caldo de Pollo

Instructions

1. In a pot, add Roma tomatoes, jalapeños, onion and garlic cloves. Add water enough to cover everything. Place over medium heat and bring to a boil for about 20 minutes. Stir occasionally.
2. After the 20 minutes remove from pot and transfer to blender. (You can wait for it to cool down because the blender will become hot to the touch!)
3. Blend everything together and add salt.
4. Place in your favorite jar or container!

Salsa Verde "A lo Huevon" ("Lazy way")

Ingredients

• 12 Chile serranos (add less for less spicy salsa)
• 7 tomatillos
• 1/2 onion
• 4 garlic cloves
• salt (1/2 teaspoon)

***can add cilantro 

Instructions

1. In a pot, add Chile Serranos, tomatillos, onion, water (to cover contents) and garlic cloves. Place over medium heat and bring to boil for about 20 minutes. Stir occasionally.
2. After the 20 minutes remove from pot and transfer to blender. (You can wait for it to cool down because the blender will become hot to the touch!)
3. Blend everything together and add salt. (add cilantro here if you like)
4. Place in your favorite jar or container!