Mexican Recipes
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Ingredients
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| 1 |
Skinless and boneless chicken breasts |
3/4 pounds |
| 2 |
Onion, finely chopped |
1 |
| 3 |
Garlic, minced |
4 cloves |
| 4 |
Poblano chilies, roasted, peeled, seeded and
chopped |
5 |
| 5 |
Vegetable oil |
2 tablespoons |
| 6 |
Cumin powder |
2 teaspoons |
| 7 |
Freshly ground black pepper |
1/2 teaspoon |
| 8 |
Chicken broth |
6 cups |
| 9 |
Salt |
1/2 teaspoon |
| 10 |
Posole |
1 can |
| 11 |
Dried oregano |
1 teaspoon |
| 12 |
Fresh lime juice |
1 tablespoon |
| 13 |
Lime, thinly sliced |
1 |
| 14 |
Scallion, thinly sliced |
1 |
| 15 |
Radishes, thinly sliced |
4 |
| 16 |
Fresh cilantro leaves, finely chopped |
2 tablespoons |
| Method |
Heat a grill pan over high heat, add a little oil to it, now add chicken breasts
and grill the chicken until perfectly cooked, by turning once, for about 5
minutes on each side. Let it cool, then shred the chicken with fingers and set
aside.
Heat oil in a large pan, add the onions and saute until becomes translucent.
Now add garlic, oregano and cumin powder and saute until fragrant. Add
posole, poblanos, broth, salt and pepper, bring to a boil, then simmer for 30
minutes, until slightly reduced. Now add chicken and lime juice and cook
for further 5 minutes. Garnish it with sliced scallions, lime and radish and
serve.
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| Servings -4 |
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| Introduction
of the dish |
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It's a New Mexican comfort food classic, like chilli in
Texas. It is a festive dish made during Christmas and New year.
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