Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken pozole verde. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chicken Pozole Verde is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Pozole Verde is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken pozole verde using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Pozole Verde:
- Get 1 lb boneless, skinless chicken breast
- Prepare 2 lb boneless, skinless chicken thighs
- Prepare 6 poblano peppers, blackened and skinned
- Prepare 8 medium tomatillos, quartered
- Make ready 3 onion, separated
- Prepare 4 garlic cloves
- Prepare 2 bay leaves
- Prepare 2 tbs olive oil
- Make ready 1 cup cilantro
- Take 1/4 cup Knorr's Chicken Flavor Bouillon
- Prepare 1 (108 oz) can of hominy, drained, rinsed, and 1 cup separated
- Take 1 1/2 tsp cumin
- Get 1 tbs oregano
- Prepare Toppings:
- Make ready 1 cabbage, finely shredded
- Prepare 1 bag radishes, finely sliced
- Make ready 1 onion, finely diced
- Prepare 1 cup cilantro, chopped
- Make ready 2 avocado, diced
- Take 4 limes, cut into wedges
- Take 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.
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