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Fast Guide to Homemade Perfect Chicken Pozole Verde

Hoping to dine Chicken Pozole Verde a top restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with helpful instructions on cooking a Chicken Pozole Verde like a famous chef made.

Chicken Pozole Verde

We hope you got insight from reading it, now let's go back to chicken pozole verde recipe. To cook chicken pozole verde you need 21 ingredients and 8 steps. Here is how you cook it.

To make an unforgettable Chicken Pozole Verde, below are the ingridients needed:

  1. Get 1 lb of boneless, skinless chicken breast.
  2. Get 2 lb of boneless, skinless chicken thighs.
  3. Use 6 of poblano peppers, blackened and skinned.
  4. Use 8 of medium tomatillos, quartered.
  5. You need 3 of onion, separated.
  6. You need 4 of garlic cloves.
  7. Take 2 of bay leaves.
  8. Prepare 2 tbs of olive oil.
  9. Prepare 1 cup of cilantro.
  10. Use 1/4 cup of Knorr's Chicken Flavor Bouillon.
  11. Take 1 (108 oz) of can of hominy, drained, rinsed, and 1 cup separated.
  12. Get 1 1/2 tsp of cumin.
  13. Take 1 tbs of oregano.
  14. Take of Toppings:.
  15. Take 1 of cabbage, finely shredded.
  16. Prepare 1 bag of radishes, finely sliced.
  17. Provide 1 of onion, finely diced.
  18. You need 1 cup of cilantro, chopped.
  19. Prepare 2 of avocado, diced.
  20. You need 4 of limes, cut into wedges.
  21. Take of Green salsa, see separate recipe.

After readying the ingridients, next you are ready to prepare your appetizing Chicken Pozole Verde by following the procedures below:

  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..

Bobbing along the broth are chicken shreds and bits of hominy. Heat oil in a large stockpot over medium-high heat. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Chicken pozole verde is the best ending to a cold, rainy day.

Recipe : Chicken Pozole Verde

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