This hearty Mexican stew brings brilliant, recent components to enrich the flavors of untamed quail
Pozole is simply what you want after a chilly day within the subject. A hearty Mexican stew of shredded meat and hominy, pozole is both pink or inexperienced. Crimson pozole is made with pink peppers and has a deep, wealthy taste. Pozole verde is made with inexperienced peppers and tomatillos and is recent and bright-tasting. The varied toppings add a tremendous distinction of textures.
This recipe makes use of complete quail. It may possibly work with varied upland chicken species, however the oven time will differ relying on the dimensions and age of the chicken. You’re in search of that tender, fall-off-the-bone meat earlier than you are taking it out of the oven.
Quail Pozole Verde
Shiny and flavorful, this hearty Mexican stew could have you going again for seconds
Toppings
Cilantro freshly choppedRadish slicedOnion choppedAvocado dicedCotija cheese crumbledCrimson or inexperienced cabbage shreddedLime wedgesTortilla chips or heat tortillas
Preheat your oven to 325°F. In a medium-sized enameled Dutch oven—don’t use naked forged iron—warmth the oil over medium-high warmth. Brown the quail on all sides till they’re a deep brown shade. Then add the onion, garlic, bay leaves, 2 quarts water, cumin, and hen bouillon. Scrape the underside of the pan with a picket spoon or spatula and produce to a simmer. Cowl the pot, switch it to the oven, and bake for 1 hour and half-hour, or till the quail are tender.
When the quail are tender, take away them from the pot and put aside. Switch the cleaned peppers and tomatillos to a blender. Scoop out the onion and garlic from the Dutch oven with a slotted spoon and add to the blender. Add 1 cup of the cooking liquid to the blender as nicely. Discard the bay leaves. Mix the combination till fully easy, then add the inexperienced sauce to the Dutch oven with the remaining cooking liquid.
When cool sufficient to deal with, shred the quail meat and take away the bones. Add the meat and drained and rinsed hominy to the pot. Simmer, partially coated, for 20 minutes. Season to style with extra hen bouillon, salt, or each, if wanted.
Ladle the soup into bowls and high with freshly chopped cilantro, sliced radish, chopped onion, diced avocado, crumbled cotija cheese, and shredded cabbage. Serve with lime wedges, heat tortillas, or chips on the aspect.
Energy: 522kcalCarbohydrates: 11gProtein: 47gFats: 32gSaturated Fats: 8gPolyunsaturated Fats: 8gMonounsaturated Fats: 12gTrans Fats: 0.01gLdl cholesterol: 172mgSodium: 539mgPotassium: 849mgFiber: 3gSugar: 5gVitamin A: 990IUVitamin C: 89mgCalcium: 76mgIron: 10mg
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