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Recipe of the Week:
Chicken Pasole (a really good Mexican chicken soup)
1 large onion, chopped
2 tsp dry oregano leaves
2 Tbsp olive oil
2 cans (4oz each) diced green chilies
6 c chicken broth
1 can sliced black olives (9oz)
1 dozen tortillas (corn or flour)
2 cloves garlic, minced
1/2 tsp ground cumin
1 rotisserie chicken, skinned and shredded
2 cans (15oz) white hominy, drained
salt and pepper to taste
2 limes, cut into wedges
Pick the chicken from the bones and shred.
In a 6 quart pot over medium heat, stir onions, garlic, oregano, cumin ad oil until onion is limp, about 4-5 minutes. Add broth, chilies and hominy to pot and bring to a boil. Cover pot and simmer on medium for about 10-15 minutes, then add shredded chicken and cover. Remove from heat and let stand about 20 minutes. Add olives. Bring mixture back to a boil and then serve hot with warm tortillas and lime wedges!
1 large onion, chopped
2 tsp dry oregano leaves
2 Tbsp olive oil
2 cans (4oz each) diced green chilies
6 c chicken broth
1 can sliced black olives (9oz)
1 dozen tortillas (corn or flour)
2 cloves garlic, minced
1/2 tsp ground cumin
1 rotisserie chicken, skinned and shredded
2 cans (15oz) white hominy, drained
salt and pepper to taste
2 limes, cut into wedges
Pick the chicken from the bones and shred.
In a 6 quart pot over medium heat, stir onions, garlic, oregano, cumin ad oil until onion is limp, about 4-5 minutes. Add broth, chilies and hominy to pot and bring to a boil. Cover pot and simmer on medium for about 10-15 minutes, then add shredded chicken and cover. Remove from heat and let stand about 20 minutes. Add olives. Bring mixture back to a boil and then serve hot with warm tortillas and lime wedges!
2 comments:
Okay, nice tag but where are the new recipes and new blog entries? Come on--yea, and where is your link for the 3 day?
Hey we are going to make our blog private so next time you get on send me an email so that I can invite you to view it!
alaina0117@hotmail.com
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