Pozole Verde con Pollo
Pozole Verde con Pollo

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pozole verde con pollo. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pozole Verde con Pollo is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Pozole Verde con Pollo is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook pozole verde con pollo using 25 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pozole Verde con Pollo:
  1. Prepare Mexican style hominy (canned)
  2. Take Chicken broth
  3. Take whole chicken
  4. Make ready yellow onion
  5. Take garlic cloves (peeled)
  6. Prepare bay leaves
  7. Make ready Knorr caldo de pollo chicken buillon
  8. Get water
  9. Prepare salt/pepper
  10. Prepare Salsa verde
  11. Get tomatillos
  12. Prepare jalapeño (seeded)
  13. Prepare cilantro
  14. Make ready yellow onion
  15. Get garlic cloves (peeled)
  16. Make ready radish leaves
  17. Make ready oregano
  18. Get cumin
  19. Prepare salt/pepper
  20. Take To serve
  21. Make ready cabbage (thin slices)
  22. Make ready radishes (sliced)
  23. Prepare limes (sliced)
  24. Prepare yellow corn tostadas
  25. Get oregano
Steps to make Pozole Verde con Pollo:
  1. 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.
  2. 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.
  3. 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.
  4. Note: You can add a serrano pepper to the salsa verde when blending to give it extra heat.
  5. 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.
  6. 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.
  7. 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 this up with this special food pozole verde con pollo recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!