CHICKEN POSOLE VERDE RECIPE #dinner #chicken #easy #recipes #shrimp

CHICKEN POSOLE VERDE RECIPE #dinner #chicken #easy #recipes #shrimp

This Chicken Posole Verde Recipe has destroyed chicken and delicate hominy in an insane tasty verde juices. Such superb flavor in the verde sauce, and you will have a hard time believing that it is so natural to make! (Because of Iowa Corn for supporting this post! All assessments are my own.)

About a month back, I was fortunate enough to go to the yearly Corn Quest with Iowa Corn and 9 different bloggers. It was such an astonishing excursion! (Perhaps you got my Corn Salsa Recap Post half a month prior speaking about it?) We found out such a great amount about corn: how it's developed, how it's collected and the a wide range of employments of corn, both in items and plans.

During our excursion, we had the joy of going to a cooking class at Whisk Away Café in DeWitt, Iowa. The proprietor, Laura showed us a wide range of ways that corn can be coordinated into cooking. Each formula we made utilized corn such that I had never thought of! We made starters with polenta, apple dessert tamales utilizing masa and a corn goulash utilizing canned corn. My preferred formula that we made, was the Chicken Posole Verde Recipe utilizing hominy.

CHICKEN POSOLE VERDE RECIPE #dinner #chicken #easy #recipes #shrimp

Also try our recipe : Crack Chicken and Dumplings #dinner #chicken #healthyrecipes #food #easy

Ingredients :

  • 1 1/2 lbs. boneless skinless chicken breasts or thighs
  • 8 cups low sodium chicken broth
  • 2 poblano or pasilla peppers seeded
  • 2 jalapeños seeded
  • 1 lb. tomatillos
  • 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 :

  1. 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.
  2. 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.
  3. 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.
  4. Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
  5. 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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