Chicken Pozole Verde.
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chicken pozole verde. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Pozole Verde is one of the most favored of current trending foods on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Chicken Pozole Verde is something that I've loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken pozole verde using 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Pozole Verde:
- {Get 1 lb of boneless, skinless chicken breast.
- {Get 2 lb of boneless, skinless chicken thighs.
- {Get 6 of poblano peppers, blackened and skinned.
- {Get 8 of medium tomatillos, quartered.
- {Get 3 of onion, separated.
- {Take 4 of garlic cloves.
- {Make ready 2 of bay leaves.
- {Make ready 2 tbs of olive oil.
- {Take 1 cup of cilantro.
- {Make ready 1/4 cup of Knorr's Chicken Flavor Bouillon.
- {Take 1 (108 oz) of can of hominy, drained, rinsed, and 1 cup separated.
- {Make ready 1 1/2 tsp of cumin.
- {Prepare 1 tbs of oregano.
- {Make ready of Toppings:.
- {Get 1 of cabbage, finely shredded.
- {Make ready 1 bag of radishes, finely sliced.
- {Make ready 1 of onion, finely diced.
- {Prepare 1 cup of cilantro, chopped.
- {Take 2 of avocado, diced.
- {Make ready 4 of limes, cut into wedges.
- {Make ready of 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 exceptional food chicken pozole verde recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!