Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken pozole verde 💚. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chicken Pozole Verde 💚 is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Chicken Pozole Verde 💚 is something that I have loved my entire life. They are fine and they look wonderful.
Skim any fat from the cooking liquid and reserve. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Heat oil in a large heavy pot or Dutch oven over medium. Add coriander, cumin, and ½ tsp. oregano.
To begin with this recipe, we have to first prepare a few components. You can have chicken pozole verde 💚 using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Pozole Verde 💚:
- Make ready 1 Package (approx 3lb) chicken thighs
- Make ready 6 (approx 1lb) tomatillos
- Take 1 large onion- quartered
- Take 4 cloves garlic
- Take 2 bay leaves
- Prepare 1 tbsp chicken bouillon or 2 cubes
- Take 1 Tsp Salt
- Prepare 1/2 tsp pepper
- Get 1 tbsp oregano
- Make ready 1 handful fresh cilantro
- Take 3 (15 oz) cans of hominy
- Prepare 3-4 jalapenos
- Take Water
Add cilantro to blender and blend contents until completely smooth. Add the shredded chicken, blended veggies and hominy to the slow cooker. To freeze, cool the pozole in the fridge. In a large deep skillet, heat the vegetable oil until shimmering.
Steps to make Chicken Pozole Verde 💚:
- Rinse clean the chicken, tomatillos, and jalapenos
- 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.
- Bring to a boil; reduce heat to medium/high and cook for 40 min.
- 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.
- Add the cilantro and two ladles of the drained broth into the processor; blend well.
- Once your chicken has cooled, remove any bones and pull apart (shred).
- Drain and rinse your three cans of hominy.
- 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.
To freeze, cool the pozole in the fridge. In a large deep skillet, heat the vegetable oil until shimmering. Pour the green sauce into the broth in the casserole. 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.
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So that is going to wrap this up with this special food chicken pozole verde 💚 recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
