Chicken Pozole Verde. Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook.

Heat oil in a large heavy pot or Dutch oven over medium. 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. You can cook 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.
Prepare 4 of garlic cloves.
Prepare 2 of bay leaves.
It's 2 tbs of olive oil.
You need 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.
It's 1 tbs of oregano.
Prepare of Toppings:.
Prepare 1 of cabbage, finely shredded.
You need 1 bag of radishes, finely sliced.
Prepare 1 of onion, finely diced.
Prepare 1 cup of cilantro, chopped.
Prepare 2 of avocado, diced.
It's 4 of limes, cut into wedges.
You need of Green salsa, see separate recipe.

Bobbing along the broth are chicken shreds and bits of hominy. 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! All opinions are my own.) Instructions.

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..

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. 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.