Rich in love and food: Pozole Verde
Author: Gabriela Chavez
Submitted in honor of Airman 1st Class Christian Teston
Christian grew up surrounded by a family rich in both love and food. His grandfather learned to prepare traditional dishes, and Pozole became a family tradition. Christian’s love for cooking came from his grandparents. While he had a habit of surprising others with their favorite dishes, this was his personal favorite to prepare and enjoy with family and friends.
Prep time: 30-45 minutes | Cook time: 45 minutes
1 pack of 8 chicken breast
Garlic and Salt
1 large can of white corn
1 lb, green tomatillos
2 cups of fresh spinach
1 handful of cilantro
3-5 green Chiles Pasilla
1 red or white onion, chopped
2-3 avocados, pitted and chunked
Juice from 1 lime or lemon
1/2 head of lettuce, chopped
Tostadas or tortilla chips (optional)
Boil the chicken for about 30 minutes. Add salt and garlic, and then add the corn. Continue to cook at a simmer until the chicken is tender.
Meanwhile, peel the green tomatillos and once washed, put them in the blender with spinach, cilantro, salt and some garlic and the green Chiles Pasilla (make sure seeds are removed from the chiles). Add 1 cup of the the chicken broth and blend together.
Once blended, add the mixture to the chicken and corn, and let it boil for about 10 minutes or until the chicken is tender.
Pour the Pozole into a deep bowl with the juice and add the chopped onion, lettuce, avocados and some salt.
This dish goes great with tostadas or tortilla chips.
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