WebSeason with salt and pepper. In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, …
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Chicken Pozole Verde is the perfect summer-to-fall transitional soup, because of its use of seasonal, late-summer produce like tomatillos, tomatoes, corn, and peppers. The soup’s base is made with poblano chilies, tomatillos, chicken and 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. Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired.
Instant Pot Pozole: Add chicken, broth, onion, garlic, bay leaf, salt to the instant pot and pressure cook for 10 minutes (or 15 minutes for frozen thighs). Meanwhile, prepare the green chile sauce according to instructions.
Blend tomatillos, poblano chilis, jalapeno, tomatillos, onion and garlic with a cup of water, into a smooth sauce to create a flavorful bright green base. Pour the blended Verde sauce, into an oiled pan, and cook over medium-low heat, stirring for about 10-15 minutes. By this time the chicken should be cook through- time to shred!