Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken pozole verde. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Pozole Verde is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. 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 have 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 boneless, skinless chicken breast
- Prepare boneless, skinless chicken thighs
- Make ready poblano peppers, blackened and skinned
- Take medium tomatillos, quartered
- Prepare onion, separated
- Make ready garlic cloves
- Get bay leaves
- Make ready olive oil
- Make ready cilantro
- Get Knorr's Chicken Flavor Bouillon
- Make ready can of hominy, drained, rinsed, and 1 cup separated
- Make ready cumin
- Get oregano
- Take Toppings:
- Make ready cabbage, finely shredded
- Make ready radishes, finely sliced
- Make ready onion, finely diced
- Get cilantro, chopped
- Make ready avocado, diced
- Make ready 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 with this special food chicken pozole verde recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
