Hello, I am Elise. Today, I’m gonna show you how to prepare chicken pozole verde recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Pozole Verde Recipe
Chicken Pozole Verde is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Chicken Pozole Verde is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook chicken pozole verde using 21 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Pozole Verde:
- Get boneless, skinless chicken breast
- Make ready boneless, skinless chicken thighs
- Take poblano peppers, blackened and skinned
- Make ready medium tomatillos, quartered
- Prepare onion, separated
- Make ready garlic cloves
- Take bay leaves
- Prepare olive oil
- Get cilantro
- Get Knorr’s Chicken Flavor Bouillon
- Make ready can of hominy, drained, rinsed, and 1 cup separated
- Make ready cumin
- Prepare oregano
- Take Toppings:
- Make ready cabbage, finely shredded
- Make ready radishes, finely sliced
- Take onion, finely diced
- Make ready cilantro, chopped
- Make ready avocado, diced
- Make ready limes, cut into wedges
- Take Green salsa, see separate recipe
Steps 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’s going to wrap this up with this special dish chicken pozole verde recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
