Pozole Verde con Pollo
Pozole Verde con Pollo

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, pozole verde con pollo. One of my favorites food recipes. 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 in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Pozole Verde con Pollo is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have 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:
  1. Take 110 oz Mexican style hominy (canned)
  2. Prepare Chicken broth
  3. Get 1 whole chicken
  4. Take 1/2 yellow onion
  5. Make ready 4 garlic cloves (peeled)
  6. Take 3 bay leaves
  7. Prepare 1 cube Knorr caldo de pollo chicken buillon
  8. Take 2.5 liters water
  9. Get salt/pepper
  10. Take Salsa verde
  11. Prepare 4 lbs tomatillos
  12. Get 1 jalapeño (seeded)
  13. Make ready 1 bunch cilantro
  14. Get 1/2 yellow onion
  15. Prepare 4 garlic cloves (peeled)
  16. Prepare 1 handful radish leaves
  17. Take 2 tsp oregano
  18. Prepare 1 tsp cumin
  19. Make ready salt/pepper
  20. Get To serve
  21. Make ready 1/2 cabbage (thin slices)
  22. Get 5 radishes (sliced)
  23. Take 3 limes (sliced)
  24. Prepare 1 bag yellow corn tostadas
  25. Get oregano
Instructions 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 it up for this exceptional food pozole verde con pollo recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!