Chicken Pozole Verde
Chicken Pozole Verde

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken pozole verde. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Pozole Verde is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken Pozole Verde is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. 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. Take 1 lb boneless, skinless chicken breast
  2. Take 2 lb boneless, skinless chicken thighs
  3. Get 6 poblano peppers, blackened and skinned
  4. Take 8 medium tomatillos, quartered
  5. Make ready 3 onion, separated
  6. Prepare 4 garlic cloves
  7. Get 2 bay leaves
  8. Prepare 2 tbs olive oil
  9. Take 1 cup cilantro
  10. Make ready 1/4 cup Knorr's Chicken Flavor Bouillon
  11. Make ready 1 (108 oz) can of hominy, drained, rinsed, and 1 cup separated
  12. Prepare 1 1/2 tsp cumin
  13. Make ready 1 tbs oregano
  14. Make ready Toppings:
  15. Take 1 cabbage, finely shredded
  16. Take 1 bag radishes, finely sliced
  17. Make ready 1 onion, finely diced
  18. Take 1 cup cilantro, chopped
  19. Make ready 2 avocado, diced
  20. Take 4 limes, cut into wedges
  21. Get 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’s going to wrap it up with this special food chicken pozole verde recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!