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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    MEXICAN GREEN CHILE CHICKEN POZOLE (GLUTEN-FREE)


    Jefferson Adams


    • Mexican green chile chicken pozole makes a great gluten-free dish.


    Celiac.com 12/02/2017 - Pozole, pozole, pozole. Pozole seems to be popular lately. Pozole is a hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero.


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    I've noticed a number of references to pozole lately. I've seen articles touting pozole in place of traditional turkey dinner for Thanksgiving, and articles about using leftover Thanksgiving turkey to make pozole.

    This tasty recipe calls for chicken, but you can easily substitute turkey, leftover or otherwise. When stewed in chicken broth and other tasty ingredients like tomatillos, green chiles.

    Ingredients:

    • Three 15-ounce cans of hominy, drained
    • 8 cups chicken stock
    • 2 cups water
    • 6 chicken thighs on the bone, with skin
    • 1 pound tomatillos, husked and halved
    • 1 medium onion, quartered
    • 2 poblano chiles, cored, seeded and quartered
    • 2 jalapeños, seeded and quartered
    • 6 large garlic cloves, smashed
    • 1 tablespoon oregano leaves
    • Salt and freshly ground black pepper
    • 1 tablespoon vegetable oil

    For Serving:

    • Finely shredded cabbage
    • Fresh Mexican cheese (queso fresco)
    • chopped cilantro
    • sliced radishes
    • chopped onion
    • diced avocado
    • sour cream
    • tortilla chips
    • lime wedges

    Directions:

    In a large stock pot, bring the chicken stock and water to a boil. Add the chicken thighs, cover and simmer over very low heat until they're tender and cooked through, about 30 minutes.

    Skim any fat from the cooking liquid and reserve.

    In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano.

    Blend until coarsely chopped. With the machine on, add 1 cup of the cooking liquid and purée until smooth.

    Season with salt and pepper.

    In a large deep skillet, heat the vegetable oil.

    Add the tomatillo purée and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes.

    Pour the green sauce into the cooking liquid in the stock pot.

    Add the hominy and bring to a simmer over moderate heat.

    Add the chicken thighs back to the stew, season with salt and pepper and cook just until heated through.

    Serve the pozole in deep bowls, and garnish as desired with quest fresco, cabbage, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.


    Image Caption: The finished green chile chicken pozole. Photo: CC--Stu Spivack
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    Where do you get certified gluten-free Hominy? I love Pozole, but I have not been able to find one with a safe reputation. I am not a 3 ppm reactor, but well, my symptoms are delayed until my finger nails shred, so I am not inclined to experiment.

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    Guest Beverly

    Posted

    Nice recipe, I'm going to try it this week, but there are a few errors. No quantity for the cilantro added to the tomatillo puree. No instruction to remove cooked chicken and shred it, only to add it back (but it was never removed).

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