Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken pozole verde. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken Pozole Verde is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken Pozole Verde is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Chicken Pozole Verde:

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