Chicken Pozole Verde. I've also tried your Chicken Tortilla Soup, Sopapilla Cheesecake Bars, Vegetarian Black Bean Soup and tomorrow I will be making your Roasted Poblano Broccoli Soup. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked.
I remember the very first time I had chicken pozole verde or chicken posole depending on where you are from. I ordered a large bowl of it at a local Chicago restaurant called Flacos Tacos. I frequently ordered a warm and comforting bowl of this chicken pozole recipe. You can have Chicken Pozole Verde using 21 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chicken Pozole Verde
- You need 1 lb of boneless, skinless chicken breast.
- It’s 2 lb of boneless, skinless chicken thighs.
- Prepare 6 of poblano peppers, blackened and skinned.
- You need 8 of medium tomatillos, quartered.
- You need 3 of onion, separated.
- You need 4 of garlic cloves.
- Prepare 2 of bay leaves.
- It’s 2 tbs of olive oil.
- You need 1 cup of cilantro.
- Prepare 1/4 cup of Knorr's Chicken Flavor Bouillon.
- Prepare 1 (108 oz) of can of hominy, drained, rinsed, and 1 cup separated.
- Prepare 1 1/2 tsp of cumin.
- It’s 1 tbs of oregano.
- You need of Toppings:.
- You need 1 of cabbage, finely shredded.
- It’s 1 bag of radishes, finely sliced.
- It’s 1 of onion, finely diced.
- Prepare 1 cup of cilantro, chopped.
- You need 2 of avocado, diced.
- Prepare 4 of limes, cut into wedges.
- You need of Green salsa, see separate recipe.
It's flavorful, naturally gluten-free, and SO comforting and delish! Bring to a boil over high heat then reduce to a bare simmer. This Chicken Posole Verde Recipe has shredded chicken and tender hominy in a crazy flavorful verde broth. Such wonderful flavor in the verde sauce, and you won't believe how easy it is to make! (Thanks to Iowa Corn for sponsoring this post!
Chicken Pozole Verde instructions
- 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..
- 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..
- 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..
- Meanwhile, peel the the skin from the blackened peppers and remove the seeds and stems..
- 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..
- Add the puree to the stock pot. Add cumin and oregano. Bring to boil and simmer for 15 minutes..
- Shred chicken to bite size, add to soup and remove from heat..
- Remove the bay leaves and serve with your choice of toppings..
All opinions are my own.) Pozole verde also includes bacon and is made with chicken instead of pork. My husband isn't a huge fan of soup, but when it comes to this recipe he always says "if it has bacon, it must be good." Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be seated for dinner much quicker. That's the version we're making here today and it's a good option to consider if you want a Pozole recipe in your arsenal that doesn't feel like an all-day affair. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened.