Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken pozole verde. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Pozole Verde is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Chicken Pozole Verde is something which I have loved my whole life.

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

The ingredients needed to make Chicken Pozole Verde:

1. Prepare boneless, skinless chicken breast
2. Make ready boneless, skinless chicken thighs
3. Take poblano peppers, blackened and skinned
4. Get medium tomatillos, quartered
5. Prepare onion, separated
6. Prepare garlic cloves
7. Take bay leaves
8. Take olive oil
9. Prepare cilantro
10. Prepare Knorr's Chicken Flavor Bouillon
11. Prepare can of hominy, drained, rinsed, and 1 cup separated
12. Take cumin
13. Get oregano
14. Prepare Toppings:
15. Take cabbage, finely shredded
16. Get radishes, finely sliced
17. Prepare onion, finely diced
18. Get cilantro, chopped
19. Make ready avocado, diced
20. Take limes, cut into wedges
21. Get 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 is going to wrap this up for this special food chicken pozole verde recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in 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!