Steps to Prepare Quick Chicken Pozole Verde

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The ingredients needed to make Chicken Pozole Verde:

1. Prepare 1 lb boneless, skinless chicken breast
2. Prepare 2 lb boneless, skinless chicken thighs
3. Prepare 6 poblano peppers, blackened and skinned
4. Get 8 medium tomatillos, quartered
5. Take 3 onion, separated
6. Prepare 4 garlic cloves
7. Take 2 bay leaves
8. Get 2 tbs olive oil
9. Get 1 cup cilantro
10. Prepare 1/4 cup Knorr's Chicken Flavor Bouillon
11. Get 1 (108 oz) can of hominy, drained, rinsed, and 1 cup separated
12. Prepare 1 1/2 tsp cumin
13. Take 1 tbs oregano
14. Take Toppings:
15. Prepare 1 cabbage, finely shredded
16. Make ready 1 bag radishes, finely sliced
17. Prepare 1 onion, finely diced
18. Take 1 cup cilantro, chopped
19. Take 2 avocado, diced
20. Get 4 limes, cut into wedges
21. Take Green salsa, see separate recipe

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 just until heated through. 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.

Instructions 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.

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. Bobbing along the broth are chicken shreds and bits of hominy.

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