This Chicken Posole Verde direction has sliced chicken and tender corn in an exceedingly crazy tasteful verde broth. Such rattling flavor within the verde sauce, and you won’t believe however straightforward it's to make.
This is such a crazy delicious recipe. It will take some steps to create however I’m telling you that the flavour from doing these easy steps is thus price it.
This Chicken Posole Verde stands out among most as being implausibly tasteful whereas conjointly being a simple dish that anyone will build. I hope you’ll offer this a do that week and let Maine apprehend what you think!. Happy Reading!
Ingredients :
- 1 1/2 lbs. boneless skinless chicken breasts or thighs
- 8 cups low sodium chicken broth
- 1 lb. tomatillos
- 2 poblano or pasilla peppers seeded
- 2 jalapeños seeded
- salt & pepper to taste
- 1 bunch cilantro
- 1 Tbsp. dried Mexican oregano
- 2 25-oz cans canned hominy, mostly drained
Desired Toppings :
- Tortilla chips queso fresco, cabbage, radishes, cilantro, avocado or lime juice
Instructions :
- Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
- Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
- Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
- Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
- Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!
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