Recipe: Yummy Chicken Pozole Verde 💚

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.

Chicken Posole Verde Soup Chicken Posole Verde Soup. Heat oil in a large heavy pot or Dutch oven over medium. Pour the green sauce into the broth in the casserole. You can have Chicken Pozole Verde 💚 using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Pozole Verde 💚

1. You need 1 Package of (approx 3lb) chicken thighs.
2. Prepare 6 of (approx 1lb) tomatillos.
3. Prepare 1 of large onion- quartered.
4. You need 4 cloves of garlic.
5. You need 2 of bay leaves.
6. Prepare 1 tbsp of chicken bouillon or 2 cubes.
7. It's 1 Tsp of Salt.
8. You need 1/2 tsp of pepper.
9. It's 1 tbsp of oregano.
10. It's 1 handful of fresh cilantro.
11. Prepare 3 (15 oz) of cans of hominy.
12. It's 3-4 of jalapenos.
13. You need of Water.

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. Pozole is a classic Mexican soup made rich with so many flavors, usually hominy and a meat like chicken or pork.

Chicken Pozole Verde 💚 step by step

1. Rinse clean the chicken, tomatillos, and jalapenos.
2. Grab a large pot and throw in all of the ingredients listed above except for the cilantro and hominy. Fill pot with water until contents are covered..
3. Bring to a boil; reduce heat to medium/high and cook for 40 min..
4. Remove chicken thighs & bay leaves. Drain the juice from your pot and set aside. You should now have all of the solid pieces from the pot (minus the chicken thighs.) Throw this into your food processor or blender..
5. Add the cilantro and two ladles of the drained broth into the processor; blend well..
6. Once your chicken has cooled, remove any bones and pull apart (shred)..
7. Drain and rinse your three cans of hominy..
8. Combine your blended mixture, shredded chicken, and the broth you set aside.. back into the pot. Either heat on medium/low until ready to serve.. or store for later grubbing..

Pozole Verde, at first glance, has strange murky green color. Bobbing along the broth are chicken shreds and bits of hominy. Heat oil in a large stockpot over medium-high heat. Chicken pozole verde is the best ending to a cold, rainy day. Fall-apart-tender chicken, chewy hominy, and plenty of southwestern spices and herbs come together in this spicy, brothy soup to create a mouthful of magic.