Chicken Pozole Verde. Chicken Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a warm green chile broth. That's quite a long time for me to put something off, but no more. Pour the green sauce into the cooking liquid in the casserole.

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 have Chicken Pozole Verde using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Pozole Verde

Prepare 1 lb of boneless, skinless chicken breast.
You need 2 lb of boneless, skinless chicken thighs.
Prepare 6 of poblano peppers, blackened and skinned.
You need 8 of medium tomatillos, quartered.
Prepare 3 of onion, separated.
It's 4 of garlic cloves.
You need 2 of bay leaves.
You need 2 tbs of olive oil.
It's 1 cup of cilantro.
It's 1/4 cup of Knorr's Chicken Flavor Bouillon.
You need 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.
You need of Toppings:.
It's 1 of cabbage, finely shredded.
You need 1 bag of radishes, finely sliced.
You need 1 of onion, finely diced.
Prepare 1 cup of cilantro, chopped.
It's 2 of avocado, diced.
You need 4 of limes, cut into wedges.
Prepare of Green salsa, see separate recipe.

Bobbing along the broth are chicken shreds and bits of hominy. Pour the green sauce into the broth 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 just until heated through.

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..

Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. What is the difference between Pozole Verde and Pozole Rojo? As the name implies, the broth of Pozole verde has a green color to it, because of the types of chiles and spices that you use to make it. Pozole rojo, on the other hand, has a red broth. Bring to a boil over high heat.