Hello, I’m Joana. Today, I will show you a way to make chicken pozole verde recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Pozole Verde Recipe
Chicken Pozole Verde is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Chicken Pozole Verde is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken pozole verde using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Pozole Verde:
- Take 1 lb boneless, skinless chicken breast
- Take 2 lb boneless, skinless chicken thighs
- Prepare 6 poblano peppers, blackened and skinned
- Prepare 8 medium tomatillos, quartered
- Take 3 onion, separated
- Prepare 4 garlic cloves
- Take 2 bay leaves
- Take 2 tbs olive oil
- Take 1 cup cilantro
- Prepare 1/4 cup Knorr’s Chicken Flavor Bouillon
- Prepare 1 (108 oz) can of hominy, drained, rinsed, and 1 cup separated
- Take 1 1/2 tsp cumin
- Prepare 1 tbs oregano
- Prepare Toppings:
- Get 1 cabbage, finely shredded
- Get 1 bag radishes, finely sliced
- Prepare 1 onion, finely diced
- Prepare 1 cup cilantro, chopped
- Make ready 2 avocado, diced
- Get 4 limes, cut into wedges
- Get Green salsa, see separate recipe
Instructions to make Chicken Pozole Verde:
- 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.
- 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.
- 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.
- Meanwhile, peel the the skin from the blackened peppers and remove the seeds and stems.
- 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.
- Add the puree to the stock pot. Add cumin and oregano. Bring to boil and simmer for 15 minutes.
- Shred chicken to bite size, add to soup and remove from heat.
- Remove the bay leaves and serve with your choice of toppings.
So that is going to wrap this up for this distinctive dish chicken pozole verde recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
