Step-by-Step Guide to Prepare Award-winning Chicken Pozole Verde

Chicken Pozole Verde.

Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, chicken pozole verde. One of my favorites food recipes. This time, I will 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 easy, it's quick, it tastes delicious. It's appreciated by millions every day. Chicken Pozole Verde is something that I've loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. {Make ready 1 lb of boneless, skinless chicken breast.
2. {Make ready 2 lb of boneless, skinless chicken thighs.
3. {Make ready 6 of poblano peppers, blackened and skinned.
4. {Take 8 of medium tomatillos, quartered.
5. {Take 3 of onion, separated.
6. {Prepare 4 of garlic cloves.
7. {Get 2 of bay leaves.
8. {Make ready 2 tbs of olive oil.
9. {Get 1 cup of cilantro.
10. {Prepare 1/4 cup of Knorr's Chicken Flavor Bouillon.
11. {Get 1 (108 oz) of can of hominy, drained, rinsed, and 1 cup separated.
12. {Get 1 1/2 tsp of cumin.
13. {Get 1 tbs of oregano.
14. {Prepare of Toppings:.
15. {Get 1 of cabbage, finely shredded.
16. {Prepare 1 bag of radishes, finely sliced.
17. {Make ready 1 of onion, finely diced.
18. {Take 1 cup of cilantro, chopped.
19. {Prepare 2 of avocado, diced.
20. {Make ready 4 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. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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