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.

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 21 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken Pozole Verde

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

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..

Green chicken pozole (posole verde) is the Mexican version of chicken soup. Tender chicken, chewy hominy, and peppers simmer all day in the slow cooker making your kitchen smell delicious. Chicken pozole verde is the best ending to a cold, rainy day. 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.