Simple Way to Make Favorite Chicken Pozole Verde

Chicken Pozole Verde.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken pozole verde. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Chicken Pozole Verde is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. Chicken Pozole Verde is something that I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Chicken Pozole Verde:

1. {Make ready of boneless, skinless chicken breast.
2. {Take of boneless, skinless chicken thighs.
3. {Prepare of poblano peppers, blackened and skinned.
4. {Get of medium tomatillos, quartered.
5. {Get of onion, separated.
6. {Get of garlic cloves.
7. {Make ready of bay leaves.
8. {Take of olive oil.
9. {Get of cilantro.
10. {Prepare of Knorr's Chicken Flavor Bouillon.
11. {Prepare of can of hominy, drained, rinsed, and 1 cup separated.
12. {Take of cumin.
13. {Make ready of oregano.
14. {Get of Toppings:.
15. {Prepare of cabbage, finely shredded.
16. {Prepare of radishes, finely sliced.
17. {Prepare of onion, finely diced.
18. {Get of cilantro, chopped.
19. {Make ready of avocado, diced.
20. {Prepare 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 for this special food chicken pozole verde recipe. Thank you very much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!