Hi, I am Jane. Today, I will show you a way to make chicken pozole verde recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Chicken Pozole Verde is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken pozole verde using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Pozole Verde:
- Make ready 1 lb boneless, skinless chicken breast
- Take 2 lb boneless, skinless chicken thighs
- Get 6 poblano peppers, blackened and skinned
- Prepare 8 medium tomatillos, quartered
- Prepare 3 onion, separated
- Take 4 garlic cloves
- Take 2 bay leaves
- Take 2 tbs olive oil
- Make ready 1 cup cilantro
- Take 1/4 cup Knorr’s Chicken Flavor Bouillon
- Make ready 1 (108 oz) can of hominy, drained, rinsed, and 1 cup separated
- Make ready 1 1/2 tsp cumin
- Prepare 1 tbs oregano
- Get Toppings:
- Take 1 cabbage, finely shredded
- Make ready 1 bag radishes, finely sliced
- Prepare 1 onion, finely diced
- Make ready 1 cup cilantro, chopped
- Get 2 avocado, diced
- Prepare 4 limes, cut into wedges
- Make ready 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 it up for this distinctive dish chicken pozole verde recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
