Steps to Make Any-night-of-the-week Chicken Pozole Verde

Chicken Pozole Verde.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken pozole verde. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Pozole Verde is one of the most popular of current trending foods on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Chicken Pozole Verde is something that I've loved my whole life.

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