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Chicken Pozole Verde
Chicken Pozole Verde

Before you jump to Chicken Pozole Verde recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your kitchen more green.

You may well prefer cooking food with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. You get the greatest energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that difficult. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to chicken pozole verde recipe. To cook chicken pozole verde you need 21 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Chicken Pozole Verde:
  1. You need 1 lb boneless, skinless chicken breast
  2. Provide 2 lb boneless, skinless chicken thighs
  3. Provide 6 poblano peppers, blackened and skinned
  4. Use 8 medium tomatillos, quartered
  5. Provide 3 onion, separated
  6. Provide 4 garlic cloves
  7. Get 2 bay leaves
  8. Provide 2 tbs olive oil
  9. Use 1 cup cilantro
  10. You need 1/4 cup Knorr's Chicken Flavor Bouillon
  11. Get 1 (108 oz) can of hominy, drained, rinsed, and 1 cup separated
  12. Get 1 1/2 tsp cumin
  13. Provide 1 tbs oregano
  14. Prepare Toppings:
  15. Use 1 cabbage, finely shredded
  16. Take 1 bag radishes, finely sliced
  17. You need 1 onion, finely diced
  18. Provide 1 cup cilantro, chopped
  19. Prepare 2 avocado, diced
  20. Get 4 limes, cut into wedges
  21. Get Green salsa, see separate recipe
Steps to make Chicken Pozole Verde:
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, peel the the skin from the blackened peppers and remove the seeds and stems.
  5. 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.
  6. Add the puree to the stock pot. Add cumin and oregano. Bring to boil and simmer for 15 minutes.
  7. Shred chicken to bite size, add to soup and remove from heat.
  8. Remove the bay leaves and serve with your choice of toppings.

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