Chicken Pozole Verde
Chicken Pozole Verde

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken pozole verde. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken Pozole Verde is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken Pozole Verde is something which I’ve loved my whole life.

Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken pozole verde using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Pozole Verde:
  1. Make ready boneless, skinless chicken breast
  2. Prepare boneless, skinless chicken thighs
  3. Prepare poblano peppers, blackened and skinned
  4. Take medium tomatillos, quartered
  5. Prepare onion, separated
  6. Get garlic cloves
  7. Take bay leaves
  8. Take olive oil
  9. Get cilantro
  10. Get Knorr's Chicken Flavor Bouillon
  11. Prepare can of hominy, drained, rinsed, and 1 cup separated
  12. Take cumin
  13. Prepare oregano
  14. Get Toppings:
  15. Take cabbage, finely shredded
  16. Make ready radishes, finely sliced
  17. Get onion, finely diced
  18. Get cilantro, chopped
  19. Make ready avocado, diced
  20. Make ready limes, cut into wedges
  21. Prepare Green salsa, see separate recipe

Bobbing along the broth are chicken shreds and bits of hominy. Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.

Steps to make Chicken Pozole Verde:
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, peel the the skin from the blackened peppers and remove the seeds and stems.
  5. 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.
  6. Add the puree to the stock pot. Add cumin and oregano. Bring to boil and simmer for 15 minutes.
  7. Shred chicken to bite size, add to soup and remove from heat.
  8. Remove the bay leaves and serve with your choice of toppings.

Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. Heat oil in a large stockpot over medium-high heat. Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be seated for dinner much quicker. That's the version we're making here today and it's a good option to consider if you want a Pozole recipe in your arsenal that doesn't feel like an all-day affair. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven.

So that is going to wrap it up for this special food chicken pozole verde recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!