WHITE POZOLE CHICKEN RECETAS

facebook share image    twitter share image    pinterest share image    E-Mail share image

TRADITIONAL CHILES EN NOGADA [STEP-BY-STEP]



Traditional Chiles en Nogada [Step-by-Step] image

This recipe for authentic chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back to the 1950's. Filling includes beef, pork and biznaga, candied cactus that gives the dish a delicate sweetness.

Proporcionado por Douglas Cullen

Categorías     Holiday    Stuffed Pepper

Tiempo Total 105 minutes

Tiempo de Preparación 45 minutes

Hora de Cocinar 60 minutes

Rendimiento 6

Número de Ingredientes 24

6 large poblano chiles (about 6" long)
FILLING
10 ozs. beef
10 ozs. pork
1 medium carrot
1 medium white onion
1 medium waxy potato
1 medium zucchini squash
3 plum tomatoes (Roma tomatoes)
1/2 cup peas
8 ozs. biznaga or candied fruit or dried fruit
1/2 cup raisins
1/2 cup almonds
1/2 tsp. cinnamon
1 tbsp  brown sugar
1 tsp  salt + salt to taste
NOGADA
1 1/4 cup Mexican cream (do not use sour cream)
1/2 cup shelled walnuts
1/2 teaspoon cinnamon
1 tbsp  brown sugar
GARNISH
2 small pomegranates or 1 large
1 small bunch of parsley

Paso a Paso:

  • PRECOOK THE MEAT
  • Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once. When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.
  • CHOP THE INGREDIENTS
  • Chop the meat into cubes first then chop finely.
  • Chop the onion, carrot, zucchini, potato and candied fruit into 1/4" cubes.
  • Chop the almond very fine.
  • PREPARE THE TOMATO BASE
  • Slice the tomatoes in half and add them to your blender with 1/2 cup of the cooking liquid from the meat.
  • Blend until smooth but not liquefied.
  • COOK THE FILLING
  • Fry the onions in 3 tablespoons of oil for 2 minutes.
  • Add the potatoes, stir and cook for 5 minutes.
  • Add the chopped meat and stir.
  • Add the pureed tomato.
  • Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
  • Add the peas, biznaga or candied fruit and almonds. stir well.
  • Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.
  • Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
  • ROAST AND CLEAN THE POBLANO CHILES
  • Place the chiles over the open flame on the burner on your stove. Note: Do not leave chiles unattended.
  • Blacken and blister the skin on all sides.
  • When you have roasted all of the chiles place them in a plastic bag to sweat them.
  • Scrape the skin the chiles with the blade of a knife.
  • Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
  • Remove the seeds inside the chile with your fingers without tearing the chile.
  • PREPARE THE NOGADA
  • Place the cream, walnuts, and cinnamon in your blender.
  • Blend until the walnuts are completely incorporated into the sauce and the sauce is smooth.
  • PREPARE THE GARNISHES
  • Slice the pomegranates in half.
  • Remove the seeds from your pomegranates.
  • Chop the parsley very finely reserving a few leaves to use as decoration.
  • SERVE THE CHILES EN NOGADA
  • Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
  • Place 1 stuffed chile on each plate.
  • Spoon nogada over the stuffed chile until the chile is completely covered.
  • Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.
  • Decorate with a 1 or 2 parsley leaves.

Información Nutricional : ServingSize 1 chile, Calories 654 kcal, CarbohydrateContent 67 g, ProteinContent 27 g, FatContent 34 g, SodiumContent 606 mg, SugarContent 47 g

TRADITIONAL CHILES EN NOGADA [STEP-BY-STEP]



Traditional Chiles en Nogada [Step-by-Step] image

This recipe for authentic chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back to the 1950's. Filling includes beef, pork and biznaga, candied cactus that gives the dish a delicate sweetness.

Proporcionado por Douglas Cullen

Categorías     Holiday    Stuffed Pepper

Tiempo Total 105 minutes

Tiempo de Preparación 45 minutes

Hora de Cocinar 60 minutes

Rendimiento 6

Número de Ingredientes 24

6 large poblano chiles (about 6" long)
FILLING
10 ozs. beef
10 ozs. pork
1 medium carrot
1 medium white onion
1 medium waxy potato
1 medium zucchini squash
3 plum tomatoes (Roma tomatoes)
1/2 cup peas
8 ozs. biznaga or candied fruit or dried fruit
1/2 cup raisins
1/2 cup almonds
1/2 tsp. cinnamon
1 tbsp  brown sugar
1 tsp  salt + salt to taste
NOGADA
1 1/4 cup Mexican cream (do not use sour cream)
1/2 cup shelled walnuts
1/2 teaspoon cinnamon
1 tbsp  brown sugar
GARNISH
2 small pomegranates or 1 large
1 small bunch of parsley

Paso a Paso:

  • PRECOOK THE MEAT
  • Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once. When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.
  • CHOP THE INGREDIENTS
  • Chop the meat into cubes first then chop finely.
  • Chop the onion, carrot, zucchini, potato and candied fruit into 1/4" cubes.
  • Chop the almond very fine.
  • PREPARE THE TOMATO BASE
  • Slice the tomatoes in half and add them to your blender with 1/2 cup of the cooking liquid from the meat.
  • Blend until smooth but not liquefied.
  • COOK THE FILLING
  • Fry the onions in 3 tablespoons of oil for 2 minutes.
  • Add the potatoes, stir and cook for 5 minutes.
  • Add the chopped meat and stir.
  • Add the pureed tomato.
  • Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
  • Add the peas, biznaga or candied fruit and almonds. stir well.
  • Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.
  • Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
  • ROAST AND CLEAN THE POBLANO CHILES
  • Place the chiles over the open flame on the burner on your stove. Note: Do not leave chiles unattended.
  • Blacken and blister the skin on all sides.
  • When you have roasted all of the chiles place them in a plastic bag to sweat them.
  • Scrape the skin the chiles with the blade of a knife.
  • Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
  • Remove the seeds inside the chile with your fingers without tearing the chile.
  • PREPARE THE NOGADA
  • Place the cream, walnuts, and cinnamon in your blender.
  • Blend until the walnuts are completely incorporated into the sauce and the sauce is smooth.
  • PREPARE THE GARNISHES
  • Slice the pomegranates in half.
  • Remove the seeds from your pomegranates.
  • Chop the parsley very finely reserving a few leaves to use as decoration.
  • SERVE THE CHILES EN NOGADA
  • Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
  • Place 1 stuffed chile on each plate.
  • Spoon nogada over the stuffed chile until the chile is completely covered.
  • Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.
  • Decorate with a 1 or 2 parsley leaves.

Información Nutricional : ServingSize 1 chile, Calories 654 kcal, CarbohydrateContent 67 g, ProteinContent 27 g, FatContent 34 g, SodiumContent 606 mg, SugarContent 47 g

8 RECIPES FOR EATING GREEN ON ST. PATRICK'S DAY - LOS ...
Mar 15, 2022 · Pozole Verde (Green Pozole) is perfect for a multicultural St. Patrick’s Day gathering. A great party dish, pozole is easy to make, impressively showy and fun to eat, as each guest …
Desde latimes.com
Ver detalles


RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
Desde foodnetwork.com
Ver detalles


RED MENUDO - PATI JINICH
Place the dried chiles and garlic in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chiles are softened.
Desde patijinich.com
Ver detalles


TOP 10 FOODS TO TRY IN MEXICO - BBC GOOD FOOD
2. Pozole. According to anthropologists, this pre-Hispanic soup was once used as part of ritual sacrifices. These days chicken, pork and vegetarian pozole versions are readily available in more …
Desde bbcgoodfood.com
Ver detalles


BUDWEISER BUD LIGHT COORS LIGHT MILLLER LITE MICHELO…
14 .99 MIXTAS (Chicken, steak & shrimp) . . . 18 .50. Served with rice, tortillas, onion, cilantro & lemon CALDO DE RES • CALDO DE ALBONDIGAS CALDO DE POLLO • BIRRIA DE CHIVO (al gusto) POZOLE …
Desde 1library.co
Ver detalles


REFRIED BEANS RECIPE - SIMPLY RECIPES
Jul 12, 2021 · This recipe gives instructions for making refried beans from scratch, starting with dried beans. You can also easily use canned beans, in this case use three 15-ounce cans of …
Desde simplyrecipes.com
Ver detalles


FILMREVIEW.US
email protected]
Desde filmreview.us
Ver detalles


WEEDREEFERTOYOU.US
Stir in chicken bouillon cube and let dissolve. Para los filetes rusos. On Blogger since March 2019. Añade el pollo y 1 cucharada de aceite de oliva a otro sartén y cocina tres cuartas partes. …
Desde weedreefertoyou.us
Ver detalles


CARNITAS - PATI JINICH
Feb 25, 2022 · Carnitas are my husband’s favorite it’s all he orders at restaurants. this looks so easy by I’m a little scared to try it. Was wondering if you could help me figure it out my favorite meal in Mexican restaurants. It is a thin chicken breast cooked with a thin slice of ham with a white …
Desde patijinich.com
Ver detalles


TOP 10 FOODS TO TRY IN MEXICO - BBC GOOD FOOD
2. Pozole. According to anthropologists, this pre-Hispanic soup was once used as part of ritual sacrifices. These days chicken, pork and vegetarian pozole versions are readily available in more …
Desde bbcgoodfood.com
Ver detalles


BUDWEISER BUD LIGHT COORS LIGHT MILLLER LITE MICHELO…
14 .99 MIXTAS (Chicken, steak & shrimp) . . . 18 .50. Served with rice, tortillas, onion, cilantro & lemon CALDO DE RES • CALDO DE ALBONDIGAS CALDO DE POLLO • BIRRIA DE CHIVO (al gusto) POZOLE …
Desde 1library.co
Ver detalles


REFRIED BEANS RECIPE - SIMPLY RECIPES
Jul 12, 2021 · This recipe gives instructions for making refried beans from scratch, starting with dried beans. You can also easily use canned beans, in this case use three 15-ounce cans of …
Desde simplyrecipes.com
Ver detalles


FILMREVIEW.US
email protected]
Desde filmreview.us
Ver detalles


WEEDREEFERTOYOU.US
Stir in chicken bouillon cube and let dissolve. Para los filetes rusos. On Blogger since March 2019. Añade el pollo y 1 cucharada de aceite de oliva a otro sartén y cocina tres cuartas partes. …
Desde weedreefertoyou.us
Ver detalles


CARNITAS - PATI JINICH
Feb 25, 2022 · Carnitas are my husband’s favorite it’s all he orders at restaurants. this looks so easy by I’m a little scared to try it. Was wondering if you could help me figure it out my favorite meal in Mexican restaurants. It is a thin chicken breast cooked with a thin slice of ham with a white …
Desde patijinich.com
Ver detalles


ABDOU A. TRAYA'S (@ABDOUALITTLEBIT) PROFILE ON IN…
1,276 Followers, 381 Following, 23 Posts - See Instagram photos and videos from Abdou A. Traya (@abdoualittlebit)
Desde instagram.com
Ver detalles


B2B PENANG BLOGSPOT - TSEHAKA.DE
Zoewebs blog, sharing knowledge, information, news etc. dress set (with or without veil) warna: off white. HX50BI Battery Cable Crimping Tool Crimp 8, 6, 4, 2, 1, 1/0AWG access_time AWG 8 …
Desde tsehaka.de
Ver detalles


STUFFI-DESIGN.DE
Make your automation even smarter with AI Builder. Danok has now evolved to become a real delight for those bored with Hatyai and As a prominent web design company in Malaysia, our in …
Desde stuffi-design.de
Ver detalles


EVENTOS | EL EMPRESARIO
Mar 16, 2022 · Usuario o dirección de correo: Contraseña: Recuperar contraseña
Desde elempresario.mx
Ver detalles


FILMREVIEW.US
email protected]
Desde filmreview.us
Ver detalles


WEEDREEFERTOYOU.US
Stir in chicken bouillon cube and let dissolve. Para los filetes rusos. On Blogger since March 2019. Añade el pollo y 1 cucharada de aceite de oliva a otro sartén y cocina tres cuartas partes. …
Desde weedreefertoyou.us
Ver detalles


CARNITAS - PATI JINICH
Feb 25, 2022 · Carnitas are my husband’s favorite it’s all he orders at restaurants. this looks so easy by I’m a little scared to try it. Was wondering if you could help me figure it out my favorite meal in Mexican restaurants. It is a thin chicken breast cooked with a thin slice of ham with a white …
Desde patijinich.com
Ver detalles


ABDOU A. TRAYA'S (@ABDOUALITTLEBIT) PROFILE ON IN…
1,276 Followers, 381 Following, 23 Posts - See Instagram photos and videos from Abdou A. Traya (@abdoualittlebit)
Desde instagram.com
Ver detalles


B2B PENANG BLOGSPOT - TSEHAKA.DE
Zoewebs blog, sharing knowledge, information, news etc. dress set (with or without veil) warna: off white. HX50BI Battery Cable Crimping Tool Crimp 8, 6, 4, 2, 1, 1/0AWG access_time AWG 8 …
Desde tsehaka.de
Ver detalles


STUFFI-DESIGN.DE
Make your automation even smarter with AI Builder. Danok has now evolved to become a real delight for those bored with Hatyai and As a prominent web design company in Malaysia, our in …
Desde stuffi-design.de
Ver detalles


EVENTOS | EL EMPRESARIO
Mar 16, 2022 · Usuario o dirección de correo: Contraseña: Recuperar contraseña
Desde elempresario.mx
Ver detalles


¿Estás a dieta o simplemente quieres controlar los nutrientes e ingredientes de tu comida? Le ayudaremos a encontrar recetas por método de cocción, nutrición, ingredientes...
Compruébalo »

Último blog