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@trendingtiktok20xx: #fyp #foryou #edit #binbin #11-09

trendingtiktok20xx
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Thursday 10 September 2026 18:08:02 GMT
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Chicken Pozole Verde 💚 If you have any last minute harvests of tomatillos, you have to try this soup! My friend Alan taught me to just kind of measure with your heart, but I’m going to do my best with the recipe below! Ingredients: 10 cups water 2-4 tbsp better than bouillon chicken flavor (adjust to taste, can also use powder or can use low sodium chicken stock instead of water) 1 tbsp peppercorns 1 onion 2 cups cilantro, divided 2 bay leaves 1 whole head of garlic, peeled and slightly crushed 4 chicken thighs 3 (15 ounce) cans of hominy, drained ~1 pound tomatillos 3-4 poblano peppers 2-3 jalapenos (depending on spice preference) 2-3 serranos (depending on spice preference) 1 tbsp cumin cabbage, shredded for serving red onion, chopped for serving cilantro, chopped for serving tortilla chips, for serving Start by chopping the tops off of your peppers, dehusk your tomatillos and place your tomatillos and peppers into a roasting dish. Roast in the oven at 450 until soft and charred. Meanwhile, In a stock pot, add 10 cups of water, bay leaves, peppercorns, onion, bouillon, garlic, one cup cilantro, and chicken thighs. Heat to a boil and simmer for about 30 minutes covered until chicken is cooked through. When done, remove chicken and set aside. Remove bay leaves and peppercorns. Remove onions and garlic and place into blender. Also place roasted tomatillos and peppers into blender along with a pinch of bouillon, and 1 cup cilantro. Blend until smooth. Add mixture into pot, along with shredded chicken and cans of hominy. Serve topped with shredded cabbage, onions and cilantro. Serve with tortilla chips if desired. #gardenharvest #gardentotable #farmtotable #farmtoplate #pozoleverde #gardenwithme
Chicken Pozole Verde 💚 If you have any last minute harvests of tomatillos, you have to try this soup! My friend Alan taught me to just kind of measure with your heart, but I’m going to do my best with the recipe below! Ingredients: 10 cups water 2-4 tbsp better than bouillon chicken flavor (adjust to taste, can also use powder or can use low sodium chicken stock instead of water) 1 tbsp peppercorns 1 onion 2 cups cilantro, divided 2 bay leaves 1 whole head of garlic, peeled and slightly crushed 4 chicken thighs 3 (15 ounce) cans of hominy, drained ~1 pound tomatillos 3-4 poblano peppers 2-3 jalapenos (depending on spice preference) 2-3 serranos (depending on spice preference) 1 tbsp cumin cabbage, shredded for serving red onion, chopped for serving cilantro, chopped for serving tortilla chips, for serving Start by chopping the tops off of your peppers, dehusk your tomatillos and place your tomatillos and peppers into a roasting dish. Roast in the oven at 450 until soft and charred. Meanwhile, In a stock pot, add 10 cups of water, bay leaves, peppercorns, onion, bouillon, garlic, one cup cilantro, and chicken thighs. Heat to a boil and simmer for about 30 minutes covered until chicken is cooked through. When done, remove chicken and set aside. Remove bay leaves and peppercorns. Remove onions and garlic and place into blender. Also place roasted tomatillos and peppers into blender along with a pinch of bouillon, and 1 cup cilantro. Blend until smooth. Add mixture into pot, along with shredded chicken and cans of hominy. Serve topped with shredded cabbage, onions and cilantro. Serve with tortilla chips if desired. #gardenharvest #gardentotable #farmtotable #farmtoplate #pozoleverde #gardenwithme

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