El Pato Recipes Chicken

EL PATO

Steps:

• Brown the ground beef, or make the tofu as directed on package.
• Drain grease.
• Add the frozen veggies and the cans of El Pato.
• Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
• Garnish with sour cream and/or cheese.
• Serve with flour tortillas or tortilla chips.

CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP

Steps:

• in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
• remove and transfer to a plate/bowl (you will add it back).
• sautee onions with the rest of the olive oil in that same pot till translucent.
• add all the veggies.
• add chicken, water, El Pato sauce, and 1 tsp salt.
• Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
• lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
• taste and add more salt and then pepper as needed.
• then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
• ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.

QUICK POZOLE DE POLLO

Steps:

• In large stock pot add enough water to cover chicken.
• Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
• Add hominy, El Pato tomato sauce and chicken bouillon.
• Let it simmer for 20 minutes longer.
• Ladle/spoon into a large individual serving bowl.
• Garnish with cabbage, onions and radishes to taste.
• Add some lemon and oregano to taste.
• Enjoy it with tostadas on the side.

CROCKPOT MEXICAN SHREDDED CHICKEN RECIPE - (4.3/5)

Steps:

• Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!