Receta 5- Pozole De Pollo

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POZOLE DE POLLO 5 SERVINGS 10 SERVINGS 16 oz. Pollo 32 oz. Pollo 4 taza de maize en lata 4 taza de maize en lata 2 tazas caldo de pollo 2 tazas caldo de pollo 1 cebolla picada 1 cebolla picada 5 garlic ajos molidos 5 garlic ajos molidos 1 cucharada pasta de tomate 1 cucharada pasta de tomate 2 oz. latas de chile verde 2 oz. latas de chile verde 1 cucharada sazon de chili 1 cucharada sazon de chili 2 cucharaditas cumino 2 cucharaditas cumino 2 cucharaditas oregano 2 cucharaditas oregano 2 cucharaditas sal 2 cucharaditas sal ½ cucharadita sazon de chipotle ½ cucharadita sazon de chipotle 1 limon 1 limon 1 cucharada aceite de oliva 2 cucharada aceite de oliva Para la guarnicion Para la guarnicion 2 aguacates 3 aguacates ½ limon 1 limon Repollo rallado Repollo rallado Rábanos en rodajas Rábanos en rodajas INSTRUCCIONES 1. Coloque el sartén en la estufa a fuego medio-bajo. 2. Caliente el aceite y agregue la cebolla y el ajo, revolviendo junto. Una vez tierno y fragante, agregue los chiles verdes y la pasta de tomate. Agregue chile en polvo, comino, sal, orégano y chipotle molido. 3. Agregue el pollo, el caldo y el maíz cocido. 4. Revuelva bien y deje cocinar durante 25 minutos. 5. Agregue el jugo de lima. Ajuste el nivel de especias y sal. Si su hominy no fue salado, lo más probable es que necesite más. Como esto se asienta en "cálido", los sabores se fundirán y mejorarán. Las sobras, incluso mejor! 6. Sirva con crema agria, aguacate, lima, jalapeño o repollo rallado. (Me gusta la crema agria) Versión Instant Pot 1. Ajuste la olla instantánea a la función "Saltear" (si cocina en la estufa, vea las notas) 2. Caliente el aceite y agregue la cebolla y el ajo, revolviendo. Una vez tierno y fragante, agregue los chiles verdes y la pasta de tomate. Agregue chile en polvo, comino, sal, orégano y chipotle molido. 3. Agregue el pollo, el caldo y el maíz cocido. 4. 4. Si agrega los chiles secos, divídalos por la mitad y agite las semillas. Desmenuzar / desgarrar en trozos pequeños o cortar en tiras pequeñas con tijeras de cocina. 5. Revuelva bien y ajuste la olla instantánea a "alta", durante 16 minutos. 6. Libere la presión de forma natural y, con dos tenedores, desmenuce el pollo. 7. Agregue el jugo de lima. Ajuste el nivel de especias y sal. Si su hominy no fue salado, lo más probable es que necesite más. Como esto se asienta en "cálido", los sabores se fundirán y mejorarán. Las sobras, incluso mejor! 8. Sirva con crema agria, aguacate, lima, jalapeño o repollo rallado. (Me gusta la crema agria) .

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RECETAS PARA ESTE 15 DE SEPTIEMBRE Pozole Pozole sazonado con chile guajillo para aportar color e intensificar el sabor de la preparación, con pollo deshebrado, acompañado de la clásica guarnición de rábano, orégano, cebolla morada y láminas de aguacate, servido con aire de limón que ayuda a redondear el sabor. Tipo de receta Estándar Rendimiento 3.700 Kg Tamaño de la porción 0.37 Kg No. de porciones 10 Tiempo de preparación 20 minutos Tiempo de cocción 40 minutos Clasificación (tiempo/segmento) Plato fuerte PRODUCTO UFS: Knorr® Caldo de Pollo INGREDIENTES CANTIDAD UNIDAD Para el caldo: Pechuga de pollo con hueso 1.000 Kg Agua 3.000 L Knorr® Caldo de Pollo 0.035 Kg Laurel 0.002 Kg Chile guajillo molido 0.200 L Aceite 0.030 Kg Para la guarnición: Maíz pozolero cocido 0.500 Rábano en rodajas Kg Orégano seco 0.050 Kg Cebolla morada picada 0.001 Kg Láminas de aguacate 0.020 Kg Lechuga fileteada 0.050 Kg finamente 0.050 Kg Para el aire de limón: Jugo de limón 0.050 L Lecitina de soya 0.000 Kg MODO DE ELABORACIÓN: Paso 1.- Para el caldo: Cocer el pollo en el agua con el laurel y Knorr® Caldo de pollo. Paso 2.- Colar el caldo y desmenuzar el pollo. Calentar el aceite y freír el guajillo, agregar el caldo y el maíz pozolero, hervir por 5 minutos y rectificar sazón. Paso 3.- Para la guarnición: En un plato hondo colocar con ayuda de un cortador, montar el maíz pozolero seguido del pollo deshebrado, colocar la lechuga, los rábanos, el orégano seco y las láminas de aguacate.
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Me Gusta Menu
Combination Plates Cheeseburger Combo $5.00 Serve with Rice, Beans, Tortillas & Salsa With Fries and Can Soda Combo #1 - Taco Combo $5.50 (2 Tacos) Two tacos, Asada, Chicken, Ordenes Extrasl Side Order Shrimp, Carnitas French Fries /Papas Fritas $1.99 Combo #2 - Tamale Plate $6.99 Rice / Arroz $1.50 Combo One Tamale, Two Tacos Beans / Frijoles $1.50 Avocado / Aguacate $0.75 Combo #3 - Chile Relleno $8.99 Sour cream / Crema $0.50 2 Tacos, Chile Relleno, Two Tacos Extra Cheese / Extra Queso $0.75 Combo #4 - 2 Chiles $8.99 Chips & Salsa $2.00 Rellenos Two Chile Rellenos, Rice & Beans Combo #5 - Chile relleno -$7.99 Tamal Beverages I Bebidas Combo #6 - 2 Tamales $6.99 ':.~ c1 aroz y frijoles (two Tamale Rice and beans Coffee $1.50 Jarritos $1.50 Family Pack #1 Snapples $1.75 Orange Juice $1.75 10 Tacos I 5 Tamales $2499 Coke 20 oz $1.75 Fresh Lemonade i- __ ~-.. $2.00 & 2 Liter Coke Horchata/Jamaica $2.00 Family Pack #2 Lancaster 518 W. Lancaster Blvd. 15 Tacos, Rice, Lancaster, CA. 9534 Beans, Salsa & $2499 2 Liter coke (661) 945-4101 Me Gusta Family Pack # 1 Lancaster Market Place Carnitas 1_5 pound $1599 44830 Valley Central Way #114 Rice, Beans, Salsa Lancaster, CA. 93536 Tortilas & 2 Liter coke (661)948-9111 Me Gusta Family Pack # 2 VISA'_ Ú-kMY _. 6 Tacos, 3 Tamales Chips, Salsa & $1599 We Accept Visa, Master Card, Debit, American express, 2 Liter coke Discovery, JCB (Taxes are not included) Desayuno/Breakfast $5.95 Quesadillas Me Gusta $6.99 Serve with Rice,Beans & Tortilas GflURllXT T:lflJllES Another Specialty Made with Mozzarela Cheese, Huevos Rancheros/Mexican Eggs '..--: Our Specialty ~ Bell Pepper, Onion & mushrooms.
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GUACAMOLE with Tostadas, Lime ...Mkt CHILE CON QUESO Classic
GUACAMOLE with tostadas, lime ............................. Mkt FLAUTAS crispy chicken tacos, lettuce, guacamole, sour cream, queso fresco ....................................... 13 CHILE CON QUESO Classic .................................................................... 7 NACHOS bean and cheese nachos, jalapeños, Picadillo ................................................................... 9 guacamole, sour cream .......................................... 10 Chicken Fajita .......................................................... 9 Compuesto (picadillo, guacamole & sour cream) ..................... 12 CHICKEN FAJITA NACHOS grilled chicken on bean and cheese nachos, jalapeños, guacamole, QUESO FUNDIDO sour cream ............................................................ 14 Broiled Monterey Jack and Chihuahua cheeses, warm tortillas, salsa cremosa ........................................... 10 STEAK FAJITA NACHOS* grilled steak on bean and ~ con rajas y hongos .............................................. 12 cheese nachos, jalapeños, guac., sour cream ........... 16 ~ con chorizo ......................................................... 13 chili gravy and ~ con camarones ................................................... 13 DELTA STYLE HOT TAMALES saltine crackers…messy but worth it! ................................ 12 CAMPECHANA DE MARISCOS 16 Mexican “cocktail” of spicy gulf shrimp, octopus, lump crab and avocado, tostadas “AGUA CHILE” TOSTADA* 16 gulf shrimp and snapper ceviche, smoked jalapeño salsa, cilantro & radish ENSALADA
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View Detailed Menu
BIG BURRITOS $8.29 (+tax) TORTAS $8.29(+tax) $3.19(+tax) Big flour tortilla filled with rice, beans, topped French bread filled with your choice of meat BURGERS All burgers include lettuce, tomatoes, + mayonnaise, sour cream, tomatoes, lettuce, with onions and cilantro + your choice of the mayonnaise, onions & pickles one of the following meats: onions, pepper and Jack Monterey cheese. 1. Asada (Beef) 1. Asada (Beef) COMBOS - include reg. Fries & med drink 2. Adobada (Marinated Pork) 2. Adobada (Marinated Pork) COMBO # 1 3. Pollo (Chicken) 3. Pollo (Chicken) Double Burger - $7.19 + tax 4. Carnitas (Fried Pork) 4. Carnitas (Fried Pork) 5. Chuleta (Pork Chop) COMBO # 2 5. Chuleta (Pork Chop) Cheese Burger - $6.19 + tax 6. Chorizo (Mexican Sausage) $8.79 + tax 6. Chorizo (Mexican Sausage) 7. Lengua (Beef Tongue) - $8.79 + tax $3.49 COMBO # 3 Hamburger - $5.79 + tax 8. Lomito (Pork Butt) 7. Lengua (Beef Tongue) - $8.79 + tax 9. Rajas (Strips of Pasilla Pepper) 8. Lomito (Pork Butt) KID COMBO 10. Choriquezo (Chorizo w/ Cheese) 9. Rajas (Strips of Pasilla Pepper) $3.49 includes Hamburger w/ lettuce and meat only, regular fries and small drink - $4.54 + tax 11. Chile Verde (Green Salsa Pork) 10. Chile Verde (Green Salsa Pork) 12. Vegetarian (zuchinni, lettuce, tomato, pasilla and 11. Vegetarian (zuchinni, lettuce, tomato, pasilla bell pepper and cheese) HAMBURGER - $2.99 +tax and bell pepper and cheese) CHEESEBURGER - $3.49 +tax 13. Chile Relleno (Sutffed Pasilla Pepper) $8.79 + tax 12. Jamon - Ham DOUBLE CHEESE - $4.45 +tax 14. Quezo - Cheese - $4.45 + tax (add ons: avocado: + 0.75, sour cream: + 0.50, 15.
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Breakfast Burritos Nutrition Information Breakfast Plates Famous Burritos
Nutrition Information Sat Trans Fat Chol Sod Carbs Fiber Sugar Protein Menu Items Cal Fat Fat (g) (mg) (mg) (g) (g) (g) (g) (g) (g) Breakfast Burritos Chorizo Breakfast Burrito 990 55 20 1 395 2490 81 9 7 40 Machaca Burrito - Shredded Chicken 990 48 16 0 445 3360 88 13 9 49 Machaca Burrito - Shredded Beef 950 45 15 0 475 2390 78 10 9 58 Green Pig Burrito 880 41 16 0 470 2900 77 6 7 48 Sunrise Burrito 860 42 16 1 395 3090 77 6 7 40 Spud Burrito 660 26 11 0 395 2480 75 6 6 29 BRC con Huevos Burrito 1090 49 20 0 415 2030 120 13 6 40 Carne Asada Breakfast Burrito 980 41 15 1 425 3750 94 13 7 56 Add Cheese 110 9 5 0 30 190 1 0 0 6 Breakfast Plates Americano Plate - Bacon w/ Flour Tortilla 1070 54 20 0 425 2950 100 15 6 45 Americano Plate - Bacon w/ Corn Tortillas 910 48 16 0 425 2110 83 17 6 40 Americano Plate - Carne Asada w/ Corn Tortillas 970 43 15 0 470 2820 89 20 6 56 Americano Plate - Carne Asada w/ Flour Tortilla 1130 49 19 0 470 3650 106 18 6 61 Americano Plate - Chile Colorado w/ Corn Tortillas 880 42 14 0 430 1870 87 18 8 41 Americano Plate - Chile Colorado w/ Flour Tortillas 1040 48 18 0 430 2710 105 16 8 46 Americano Plate - Chile Verde Pork w/ Corn Tortillas 970 50 18 0 470 1950 85 17 7 47 Americano Plate - Chile Verde Pork w/ Flour Tortilla 1140 57 21 0 470 2790 102 15 7 52 Machaca Plate - Shredded Beef w/ Corn Tortillas 1210 55 18 0 490 2580 120 18 10 63 Machaca Plate - Shredded Beef w/ Flour Tortillas 1370 61 21 0 490 3420 137 16 10 68 Machaca Plate - Shredded Chicken w/ Corn Tortillas 1130 50 16 0 450 3480 120 18 11 51 Machaca
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CHIPOTLE CAESAR Romaine, Cornbread Croutons, Chipotle Lemon Caesar Dressing 13 (Add Chicken Breast +4 Or Carne Asada +6) POZOL
CHIPS & SALSA First round is on us! 3.5 Dinner Menu GUACAMOLE & CHIPS Fresh pomegranate, queso fresco, made-to-order chips 11 AGUACATE FRITO (AVOCADO FRIES) Pomegranate seeds, sliced serrano, cilantro lime salt 12 CEVICHE DE CAMARON Lime-cured Mexican Gulf Shrimp, pico de gallo, avocado, celery, cucumber, lump crab meat 19 IRON SKILLET CORNBREAD Hatch green chilis, fresh corn, citrus honey butter 9 CHICHARRÓN Crispy gold pork belly, lime-marinated red onions, pickled jalapeño, cilantro lime salt 14 TAMALES Two green chicken tamales, topped with tomatillo salsa 11 Molé is proud to present generations of authentic recipes CRAB CAKES Two jumbo lump crab cakes, avocado & tomatillo sauce, onion remoulade 19 made from scratch daily, especially homemade tortillas, salsas, and of course, traditional molé. ¡Buen provecho! CHIPOTLE CAESAR Romaine, cornbread croutons, chipotle lemon caesar dressing 13 (add chicken breast +4 or carne asada +6) WHITES POZOLE ROJO Short rib, hominy, mild red chili, lime, cilantro, cabbage, radish 15 Cava, JAUME SERRA CRISTALINO, Spain 8 / 29 CHILI VERDE Slow-roasted pork shoulder, Oaxaca cheese, charred jalapeño, side of cornbread 14 Riesling, FRISK, 2019, Australia 10 / 37 Rose, ALEXANDER VALLEY, 2019, Alexander Valley 12 / 45 POLLO Organic airline breast, mushroom chipotle cream sauce or chocolate molé 23 Sauvignon Blanc, 2019, CHASING VENUS, Marlborough 12 / 45 CARNE ADOVADA Santa Fe style smoked pork shoulder, charred jalapeño, pico de gallo, guacamole, salsa rojo 25 Pinot Grigio, 2018, MASI MASIANCO, Italy 11
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Ann Lowe's Pozole • 5 Poblano Peppers • 3 Jalepeño Peppers • 1
Ann Lowe’s Pozole • 5 poblano peppers • 3 jalepeño peppers • 1 large bunch spinach • 2 bunch cilantro • One large yellow onion, chopped • 4 cloves garlic • 6 C chicken stock • 2 tsp cumin • 1 tsp dried oregano • 1 large can hominy • 1 roasted chicken, meat pulled from the bones (this can be substituted with pulled pork, which is amazing!) • 1 bunch radish, thinly sliced • ½ head green cabbage, thinly sliced • 2 bunches green onions, chopped on the diagonal • lots of limes • flour tortillas (I cut these into stripes and fried them up myself, SO MUCH better than store bought) 1. Set oven on broiler. Roast 4 poblanos and 2 jalapeños until blackened. Remove from the oven and set in a bowl covered with plastic wrap. Let cool, then peel off skin. Remove seeds and roughly chop. 2. Bring a large pot of salted water to a boil. Blanch the spinach and one bunch of the cilantro. 3. In a food processor, puree the roasted peppers and blanched greens, set aside. 4. In a large pot, sauté chopped onion with olive oil until transparent. Add salt. Add chopped garlic, cook for a few more minutes. Add the remaining poblano and jalapeño, chopped. Add cumin and oregano. Add pulled chicken, hominy, and chicken stock. It should be pretty broth-y so add water or more stock if needed. Bring to a boil, then reduce to a simmer. After 15 minutes, stir in pureed green mixture. Let cook for as long as you have, the longer the better. Salt and pepper to taste. 5. To serve, have bowls of cabbage, radish, green onions, tortilla strips and limes to pass around.
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GUACAMOLE with Tostadas ...8 CHILI
! GUACAMOLE with tostadas .......................................... 8 FLAUTAS chicken tacos dorados, shredded lettuce, guacamole, sour cream, queso fresco ..................... 12 CHILI CON QUESO Classic ....................................................................... 6 NACHOS bean and cheese nachos, jalapeños, Picadillo ..................................................................... 8 guacamole, sour cream ........................................... 10 ‘Bob Armstrong’ ....................................................... 10 CHICKEN FAJITA NACHOS grilled chicken on QUESO FUNDIDO Broiled Monterey Jack and Chihuahua bean and cheese nachos, jalapeños, guacamole, cheeses, warm tortillas, salsa verde ........................ 10 sour cream .............................................................. 12 ~ with rajas and hongos .......................................... 11 ~ with chorizo .......................................................... 12 STEAK FAJITA NACHOS grilled steak on bean and ~ with camarones .................................................... 12 cheese nachos, jalapeños, guacamole, sour cream ... 13 HOT TAMALES ancho chili pork, escabeche, SHRIMP TACOS DORADOS golden shrimp tacos, mole poblano .................................................. 3 for 12 avocado, green cabbage, arbol chili salsa ............... 13 CAMPECHANA DE MARISCOS 16 spicy gulf shrimp, octopus, lump crab, fresh avocado, tostadas CEVICHE VERDE DE PESCADO 14 jalapeno, cucumber, lime ENSALADA DE LA CASA 10 chopped greens, avocado, cucumber,
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Pork & Hominy Pozole
Pork & Hominy Pozole with Avocado & Crispy Tortilla Strips At the heart of pozole, a traditional Mexican soup, is hominy—an ancient preparation of maize with a unique texture. Hominy is maize treated with natural minerals in a process that unlocks its flavors and puffs it up to several times its original size. When simmered in the broth for pozole, it’s incredibly tender and delicious. We’re serving our version of the soup with an array of toppings, so you can customize it yourself: crunchy, homemade tortilla strips, lime, creamy avocado and crumbly queso fresco (a Mexican favorite). Ingredients 1 Pound Ground Pork 4 Corn Tortillas 1 14.5-Ounce Can Hominy 1 28-Ounce Can Whole, Peeled Tomatoes 3 Cloves Garlic 2 Limes 1 Avocado 1 Red Onion ½ Bunch Kale 1 Large Bunch Cilantro Knick Knacks 2 Ounces Queso Fresco 1½ Tablespoons Pozole Spice Blend (Chipotle Powder, Ground Cumin, Mexican Oregano, Smoked Paprika, Cocoa Powder & Ground Cinnamon) Makes 4 Servings About 700 Calories Per Serving Cooking Time: 25 to 35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp33 Recipe #33 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp33 1 2 Prepare the ingredients: Cook the pork: Preheat the oven to 450°F. Wash and dry the fresh produce. Stack In a large pot, heat 1 tablespoon of olive oil on medium-high until the tortillas; cut them in half, then into thin strips. Drain and rinse hot. Add the ground pork; season with salt and pepper. Cook, the hominy. Place the tomatoes in a bowl; using your hands, gently stirring frequently and breaking the meat apart with a spoon, 4 break the tomatoes apart.
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Lulu's Nutritional Data.Xlsx
Column1 Serving Size Calories Calories from Fat Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Carbohydrates (g)Dietary Fiber (g) Sugar Protein Vitamin A (IU) Vitamin C (mg) Calcium (mg) Iron (mg) Vitamin A (%DV) Vitamin C (%DV) Calcium (%DV) Iron (%DV) Meat Choices Albanil: Ground Beef, Chorizo, Bacon, Onion and Pasilla Pepper 2 oz 183 126 14 5 0 41 387 2 0 1 12 64 13 9 1 1 22 1 6 Carne Asada: Grilled Angus Steak 2 oz 83 32 4 1 0 31 110 0 0 0 12 0 0 3 1 0 0 0 7 Pollo Hervido: Simmered All Natural White Meat Chicken 2 oz 68 13 1 0 0 32 27 1 0 0 12 116 2 9 0 2 3 1 0 Pollo Asado: Grilled All Natural White Meat Chicken 2 oz 94 18 2 1 0 47 159 1 0 0 17 12 0 9 1 0 0 1 4 Carnitas: Slow Roasted Prairie Fresh Pork 2 oz 178 122 14 4 0 50 44 0 0 0 13 4 0 14 1 0 0 1 5 Chili Colorado: Pork in a Tomato Sauce with Chipotle 2 oz 76 41 5 2 0 25 58 1 0 0 7 693 2 12 1 14 4 1 3 Machaca: Shredded Beef 2 oz 125 72 8 3 0 30 148 1 0 1 11 101 2 11 1 2 4 1 6 Barbacoa: Beef in Guajillo Sauce 2 oz 126 63 7 3 0 29 63 3 0 0 12 1957 2 18 1 39 3 2 7 Picadillo: Ground Beef with Vegetables 2 oz 75 32 4 1 0 18 214 5 1 1 6 2090 17 14 1 42 28 1 4 Al Pastor: Marinated Pork in a traditional family recipe sauce 2 oz 141 80 9 3 0 49 56 1 0 0 13 1125 1 16 1 23 1 2 6 Tortillas Corn 1 each 98 9 1 1 0 0 2 20 2 0 0 40 1 0 0 4 4 Flour 8 in 150 41 5 1 0 0 240 22 6 2 6 0 6 10 3 0 10 1 15 Flour 12 in 340 90 10 2 0 0 530 49 14 4 14 0 0 250 5 0 0 25 30 Flour 14 in 420 117 13 2 0 0 670 61 18 5 17 0 0 350 7 0 0 35 40 Whole Wheat 1 each 340 90 10 2 0 0 510 47
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Botanas Street Tacos Burritos Enchiladas
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GUACAMOLE with Tostadas, Lime ...MKT CHILE CON QUESO Classic
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