Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pozole verde con pollo. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Pozole Verde con Pollo is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Pozole Verde con Pollo is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pozole verde con pollo using 25 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pozole Verde con Pollo:
- Make ready 110 oz Mexican style hominy (canned)
- Take Chicken broth
- Prepare 1 whole chicken
- Get 1/2 yellow onion
- Get 4 garlic cloves (peeled)
- Take 3 bay leaves
- Make ready 1 cube Knorr caldo de pollo chicken buillon
- Get 2.5 liters water
- Prepare salt/pepper
- Make ready Salsa verde
- Take 4 lbs tomatillos
- Get 1 jalapeño (seeded)
- Make ready 1 bunch cilantro
- Get 1/2 yellow onion
- Make ready 4 garlic cloves (peeled)
- Prepare 1 handful radish leaves
- Make ready 2 tsp oregano
- Prepare 1 tsp cumin
- Get salt/pepper
- Prepare To serve
- Make ready 1/2 cabbage (thin slices)
- Prepare 5 radishes (sliced)
- Get 3 limes (sliced)
- Take 1 bag yellow corn tostadas
- Prepare oregano
Steps to make Pozole Verde con Pollo:
- Rinse and cut the whole chicken in half. Cook the chicken with water, onion, garlic cloves, bay leaves, chicken buillon cube, and salt/pepper in medium-low heat. This will take about 30 minutes to cook. Make sure that the chicken is fully submerged in water. After cooking, remove the chicken and shred it. Strain the broth into a different container and set it aside for later.
- Cut the onion into large slices. Place the tomatillos, jalapeno, onion, and garlic cloves over a stove top grill pan. Evenly sautée the vegetables with a small amount of oil until they are halfway charred.
- Add the charred vegetables to a blender. Add the cilantro, radish leaves, cumin, and oregano. Add a cup of chicken broth and blend everything fully.
- Note: You can add a serrano pepper to the salsa verde when blending to give it extra heat.
- Fry the salsa verde in a large pot using a small amount of oil for 5 minutes in medium heat, stirring every minute. On the side, strain the large can of hominy. Do not rinse the hominy, since you want all the hominy flavor.
- Add the strained hominy, strained broth, and shredded chicken to the salsa verde in the large pot in low heat for 30 minutes. Add salt and pepper to taste. Stir every 5 minutes.
- To serve, pour a portion of pozole with plenty of hominy and chicken into large soup bowls. Garnish with radish slices, cabbage, lime juice, and oregano. Dip the tostadas and enjoy. Best paired with a cold Dos Equis or Corona beer.
So that is going to wrap it up with this special food pozole verde con pollo recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!