Hello, I’m Marie. Today, I will show you a way 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. Nowadays, I’m gonna 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 popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken Pozole Verde is something which I’ve loved my whole life.
To begin with this particular 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 it.
The ingredients needed to make Chicken Pozole Verde:
- Get boneless, skinless chicken breast
- Make ready boneless, skinless chicken thighs
- Make ready poblano peppers, blackened and skinned
- Take medium tomatillos, quartered
- Get onion, separated
- Get garlic cloves
- Prepare bay leaves
- Make ready olive oil
- Make ready cilantro
- Make ready Knorr’s Chicken Flavor Bouillon
- Take can of hominy, drained, rinsed, and 1 cup separated
- Get cumin
- Take oregano
- Prepare Toppings:
- Make ready cabbage, finely shredded
- Prepare radishes, finely sliced
- Get onion, finely diced
- Get cilantro, chopped
- Take avocado, diced
- Make ready limes, cut into wedges
- Get 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 is going to wrap this up with this special dish chicken pozole verde recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
