Steps to Make Perfect Chicken Pozole Verde

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken pozole verde. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Pozole Verde is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Chicken Pozole Verde is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. 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:

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

Instructions 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.

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