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Before you jump to Chicken Pozole Verde recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food.
When you first start your diet one of the things you will learn right away is that maintaining a food journal is very helpful. Keeping your food record not only helps you see clearly what you are having, it helps you see what you are not eating. For example, when you keep a food log for a few days you might notice that even though you eat lots of fruit, you almost never eat any vegetables. When you write every little thing down youll be able to see which parts of your diet must change as well as have an easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
But what happens if you write every single thing down but still cant figure out how to lose weight? You can observe your food the correct way or the wrong way. A food journal is a lot more than just a straightforward list of the foods you eat during a day. You must note down other vital pieces of information as well. Here are a few of the suggestions that can enable you to become far more successful at food tracking.
Record your mood when you eat. This can show you if you use foods to solve emotional issues. It will even identify the foods you select when you are in certain moods. There are lots of people who seek junk food when they feel angry or depressed and are quite as likely to pick out healthy things when they feel happy and content. Paying attention to what you reach for while you are upset will help you stock similar but better items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got insight from reading it, now lets go back to chicken pozole verde recipe. You can have chicken pozole verde using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Pozole Verde:
- Use 1 lb of boneless, skinless chicken breast.
- Provide 2 lb of boneless, skinless chicken thighs.
- Take 6 of poblano peppers, blackened and skinned.
- Prepare 8 of medium tomatillos, quartered.
- Use 3 of onion, separated.
- Provide 4 of garlic cloves.
- Take 2 of bay leaves.
- Take 2 tbs of olive oil.
- Use 1 cup of cilantro.
- You need 1/4 cup of Knorr's Chicken Flavor Bouillon.
- Use 1 (108 oz) of can of hominy, drained, rinsed, and 1 cup separated.
- Use 1 1/2 tsp of cumin.
- Get 1 tbs of oregano.
- Get of Toppings:.
- Prepare 1 of cabbage, finely shredded.
- Provide 1 bag of radishes, finely sliced.
- Get 1 of onion, finely diced.
- Provide 1 cup of cilantro, chopped.
- Get 2 of avocado, diced.
- Provide 4 of limes, cut into wedges.
- Use of Green salsa, see separate recipe.
Instructions to make Chicken Pozole Verde:
- 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..
- 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..
- 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..
- Meanwhile, peel the the skin from the blackened peppers and remove the seeds and stems..
- 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..
- Add the puree to the stock pot. Add cumin and oregano. Bring to boil and simmer for 15 minutes..
- Shred chicken to bite size, add to soup and remove from heat..
- Remove the bay leaves and serve with your choice of toppings..
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