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  Mexican Recipes Poblano chile recipes Poblano pepper pozole

Poblano pepper pozole

Poblano pepper pozole

• 2 large poblano peppers San Miguel, with no seeds and stem
• ¼ medium onion
• 1 garlic clove
• Coriander
• Carey pozole 800g tin
• 1 chicken breast
• Salt to taste
• Oregan (optional)
• Lime, in quarters (optional)
• Finely chopped onion (optional)
• Sliced raddish (optional)

1- Put the drained pozole in a medium pot with plenty of water. Cook them for 10 minutes.
2- Add the chicken breast to the pozole and cook it. When cooked, remove from the pot.
3- Put the poblano peppers, onion, garlic and coriander in the blender. Blend until smooth.
4- Add the blended mix to the boiling pozole and let it boil for 2 minutes. Put salt to taste.
5- When cooled, shred the chicken breasts.
6- For serving, put a generous amount of pozole in a bowl with plenty of stock and add shredded chicken.
7- You can squeeze lime, garnish it with oregan, onion and radish

Tip: Instead of chicken, you can use shredded pork meat. If you're feeling a little bold, you can add both types of meats.
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Mexican recipes