Chicken Pozole Verde. 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. Chicken Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a warm green chile broth.
You can have Chicken Pozole Verde using 21 ingredients and 8 steps. Here is how you cook that.
Ingredients of Chicken Pozole Verde
- It’s 1 lb of boneless, skinless chicken breast.
- Prepare 2 lb of boneless, skinless chicken thighs.
- Prepare 6 of poblano peppers, blackened and skinned.
- Prepare 8 of medium tomatillos, quartered.
- Prepare 3 of onion, separated.
- It’s 4 of garlic cloves.
- It’s 2 of bay leaves.
- It’s 2 tbs of olive oil.
- It’s 1 cup of cilantro.
- You need 1/4 cup of Knorr's Chicken Flavor Bouillon.
- It’s 1 (108 oz) of can of hominy, drained, rinsed, and 1 cup separated.
- You need 1 1/2 tsp of cumin.
- Prepare 1 tbs of oregano.
- Prepare of Toppings:.
- You need 1 of cabbage, finely shredded.
- It’s 1 bag of radishes, finely sliced.
- You need 1 of onion, finely diced.
- Prepare 1 cup of cilantro, chopped.
- Prepare 2 of avocado, diced.
- Prepare 4 of limes, cut into wedges.
- Prepare of Green salsa, see separate recipe.
Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips. Pozole is a classic Mexican soup made rich with so many flavors, usually hominy and a meat like chicken or pork. Pozole Verde, at first glance, has strange murky green color.
Chicken Pozole Verde step by step
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..
Bobbing along the broth are chicken shreds and bits of hominy. Bring the pozole up to boil, taste for salt and add the chicken back in. Serve pozole in large bowls and garnish with radishes, cabbage, lime, serrano, oregano and piquin. Serve with homemade tostadas or chips. You can make posole rojo (red) or posole verde (green).
