Hi, I am Laura. Today, I’m gonna show you how to prepare 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 favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chicken Pozole Verde is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Make ready 1 lb boneless, skinless chicken breast
- Prepare 2 lb boneless, skinless chicken thighs
- Make ready 6 poblano peppers, blackened and skinned
- Get 8 medium tomatillos, quartered
- Prepare 3 onion, separated
- Make ready 4 garlic cloves
- Prepare 2 bay leaves
- Get 2 tbs olive oil
- Take 1 cup cilantro
- Prepare 1/4 cup Knorr’s Chicken Flavor Bouillon
- Get 1 (108 oz) can of hominy, drained, rinsed, and 1 cup separated
- Take 1 1/2 tsp cumin
- Make ready 1 tbs oregano
- Make ready Toppings:
- Prepare 1 cabbage, finely shredded
- Get 1 bag radishes, finely sliced
- Prepare 1 onion, finely diced
- Take 1 cup cilantro, chopped
- Get 2 avocado, diced
- Take 4 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 it up with this special dish chicken pozole verde recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
