Posole Verde Soup With Chicken Recipes

Steps:

• 1. In a blender combine; Onion Oregano Cumin Jalapeno (2 with seeds and ribs, two WITHOUT seeds and ribs) garlic maple syrup cilantro parsley Add one cup HOT stock and puree
• 2. Heat oil on Medium high in dutch oven or large stock pot, season chicken thighs with Salt and pepper and cook for 5-6 minutes on each side until cooked through Remove to plate
• 3. Deglaze pan with puree mixture, Simmer and reduce by half
• 4. debone and shred thigh meat and return to pan when sauce is reduced by half. Add the rest of the stock, orange juice and Hominy
• 5. Bring to a boil and reduce heat, simmer 10 minutes. adjust seasoning to taste
• 6. Serve with your favorite toppings This soup freezes well, just thaw completely and reheat as needed.

Steps:

• Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
• Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.