Easiest Way to Make Any-night-of-the-week Chicken Pozole Verde

Chicken Pozole Verde.

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, chicken pozole verde. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Pozole Verde is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes yummy. Chicken Pozole Verde is something which I've loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Chicken Pozole Verde:

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

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..

So that's going to wrap this up with this special food chicken pozole verde recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!