Lovin' los libros

A book blog dedicated to young adult and new adult novels

Tasty Tuesday #42

By 1:00 AM

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

 Chicken Posole Verde
 
 
Ingredients:
 
-7 cups chicken stock
-2 cups water
-4 boneless chicken breasts, halves
-1 lb. tomatillos, husked and halved
-1 small onion, quartered
-2 jalapenos, seeded and quartered
-4 large garlic cloves, smashed
-1/2 cup cilantro, chopped
-salt and ground black pepper
-1 tbsp. vegetable oil
-3 (15 oz.) cans white hominy, drained
 
Directions:
 
1. In a large pot, bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they are tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
 
2. In a blender or food processor combine the halved tomatillos with the quartered onion, jalapenos, smashed garlic, and chopped cilantro. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of broth and puree until smooth. Season with salt and pepper.
 
3. In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
 
4. Pour the green sauce into the broth. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook until just heated through.
 
Serving Size: 1 bowl
Serves: 6-8
Cook Time: 45 minutes
 
 

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