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Before you jump to Pollo Posole Rojo recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living much more green we won't be able to resolve the problems of the environment. These kinds of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your cooking area more green.
A large amount of electricity is actually consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.
The kitchen alone provides you with many small methods by which energy and money can be saved. Environmentally friendly living just isn't that hard. Typically, all it will take is a bit of common sense.
We hope you got insight from reading it, now let's go back to pollo posole rojo recipe. You can have pollo posole rojo using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Pollo Posole Rojo:
- Use 3 lb of chicken breasts.
- Provide 3/4 cup of dried chiles de arbol.
- You need 1 large of white onion chopped.
- Get 6 clove of garlic minced.
- Take 1 of salt.
- Prepare 2 tsp of ground cumin.
- Get 1 tbsp of dried mexican oregano.
- You need 1 of bay leaf.
- Use 3 can of 15 oz white hominy.
- Get 1 1/2 cup of chicken broth.
- Prepare 2 of avocado, chopped.
- Prepare 1 of shredded cabbage or lettuce.
- Use 1 bunch of radishes, sliced.
- Provide 1 bunch of fresh cilantro, chopped.
- You need 3 of limes, sliced.
- Provide 1 of onion, chopped.
Steps to make Pollo Posole Rojo:
- Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool..
- While chicken is cooking, clean Chilies by breaking off stems and shaking out as many seeds as possible. The chilies de arbol you can twist between your fingers. The Ancho chilies you just rip open and remove the seeds. DO NOT TOUCH YOUR FACE DURING THIS TIME..
- Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft..
- While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender..
- Shred chicken and toss with cumin. Saute lightly with onion garlic mixture..
- I drain my chilies at this point. Be VERY careful not to breath in any of the fumes. (If you can handle LAVA HOT) you may use 1 1/2 c of the soaking liquid instead of chicken broth. Place the drained chilies in a blender with the following ingredients and blend until smooth being CAREFUL not to breath any of the fumes. 1 1/2 c chicken broth. 2 cloves minced garlic. 1/2 tsp salt.
- Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula..
- In large soup pot add the chicken broth (from cooking the breasts), chicken mixture, oregano, bay leaf, 1/2 tsp salt and 1/2 cup of the chili sauce. Simmer as long as you like to blend flavors. About an hour before serving add drained and rinsed hominy..
- Remove bay leaf before serving. Serve with the following toppings.
Pozole Rojo: maiz pozolero, chiles y puerco en proporciones perfectas de cómo hacer Pozole Rojo tradiciona. Posole Rojo de Pollo is a classic spicy Mexican chicken and hominy soup that makes a hearty meal on a cold day. Here in Southern California I usually see it spelled with an "s", but in Mexico and other areas it is often spelled with a "z". Ancho chiles are the dried versions of the relatively mild. I think my pozole rojo recipe is one you'll really enjoy.
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