Pozole Verde de Pollo & Taquitos
We are kicking off soup season with one of my favorite chicken soup recipes! I follow Matty Matheson's recipe as it is too good to mess with! I add a few different toppings like crispy chicken skin and escabeche and turn some of this amazing chicken into homemade taquitos as an additional bonus!
This week’s music selection is brought to us by an artist born in northern England, but his musical journey led him through Latin America. El Búho’s “Tecolotin” will take you to the forests/jungles where you can experience an array of sounds brought together into one.
For the soup recipe
After the soup is fully cooked, I remove some of the large pieces of chicken skin and set aside. Turn a frying pan on medium/high heat and add a tablespoon of coconut oil. Once the oil is hot add the chicken skin and fry until golden brown, flipping over a few times. Sprinkle with salt and set aside to cool. Chop it up and add as a topping for your soup!
For the escabeche I follow this recipe but you can also use store bought.
I also like to dip fresh corn tortillas in the soup.
for homemade tortillas
My second favorite way to eat the chicken meat in this soup is covered in refried beans, cheese and fried in a corn tortilla.
Taquitos
Ingredients
leftover chicken from the above soup recipe
corn tortillas - I make them from scratch from the above link but you can use store bought if preferred.
1 can refried beans
1 package of queso fresco
1 jalapeno
Take leftover shredded chicken from the soup and set aside. If making homemade tortillas start by frying each tortilla for a few minutes each side and wrap in a towel to keep pliable.
De-seed and dice the jalapeño. Sauté in a frying pan for 5 minutes and set aside.
Spread a layer of refried beans on the tortillas, layer with queso, chicken and jalapeños.
Roll the tortillas using the beans to help the tortilla stick together.
Add a tablespoon of coconut oil to a frying pan and fry each taquito until golden brown. Rotate to all sides to get as crisp as possible.
Top with sour cream, avocado, jalapeño or any toppings you like!
Happy Beet, Satisfied Soul!
