Chicken Pozole Verde
Chicken Pozole Verde

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken pozole verde. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Pozole Verde is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Chicken Pozole Verde is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have chicken pozole verde using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Pozole Verde:
  1. Prepare boneless, skinless chicken breast
  2. Prepare boneless, skinless chicken thighs
  3. Make ready poblano peppers, blackened and skinned
  4. Take medium tomatillos, quartered
  5. Make ready onion, separated
  6. Get garlic cloves
  7. Take bay leaves
  8. Make ready olive oil
  9. Get cilantro
  10. Take Knorr's Chicken Flavor Bouillon
  11. Make ready can of hominy, drained, rinsed, and 1 cup separated
  12. Prepare cumin
  13. Make ready oregano
  14. Take Toppings:
  15. Take cabbage, finely shredded
  16. Get radishes, finely sliced
  17. Take onion, finely diced
  18. Take cilantro, chopped
  19. Prepare avocado, diced
  20. Take limes, cut into wedges
  21. Make ready Green salsa, see separate recipe
Steps to make Chicken Pozole Verde:
  1. Blacken the poblano peppers by either grilling them or directly placing on a gas burner until all sides of the pepper's skin is black. Then place them in a concealed plastic bag to allow the skin to steam off. Set aside.
  2. Meanwhile, in a large stock pot add chicken, water to cover the chicken, bay leaves, 1 whole onion and chicken bouillon. Bring to boil, lower heat to a simmer, and cook for 25 minutes, until chicken can be easily shredded. Remove the chicken and set aside to let cool. Add all the drained homily but 1 cup into the stock. Simmer for 30 minutes on low heat.
  3. Saute tomatillos, 2 onions cut into chunks, garlic and olive oil on medium low heat for 30 minutes. The tomatillos will turn to an olive green color. If the vegetables start to stick to the pan add a 1/4 cup of water.
  4. Meanwhile, peel the the skin from the blackened peppers and remove the seeds and stems.
  5. In a blender, puree cilantro, blackened poblano peppers, roasted vegetables with their juices and 1 cup of hominy. This will have to happen in shifts. If liquid is needed, add broth from the stock pot.
  6. Add the puree to the stock pot. Add cumin and oregano. Bring to boil and simmer for 15 minutes.
  7. Shred chicken to bite size, add to soup and remove from heat.
  8. Remove the bay leaves and serve with your choice of toppings.

So that is going to wrap it up with this special food chicken pozole verde recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this webpage in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to chicken pozole verde cooking. Go on get cooking!