Pozole Verde con Pollo
Pozole Verde con Pollo

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pozole verde con pollo. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pozole Verde con Pollo is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Pozole Verde con Pollo is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. 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. Prepare 110 oz Mexican style hominy (canned)
  2. Make ready Chicken broth
  3. Prepare 1 whole chicken
  4. Take 1/2 yellow onion
  5. Take 4 garlic cloves (peeled)
  6. Prepare 3 bay leaves
  7. Prepare 1 cube Knorr caldo de pollo chicken buillon
  8. Make ready 2.5 liters water
  9. Take salt/pepper
  10. Get Salsa verde
  11. Get 4 lbs tomatillos
  12. Make ready 1 jalapeño (seeded)
  13. Make ready 1 bunch cilantro
  14. Prepare 1/2 yellow onion
  15. Prepare 4 garlic cloves (peeled)
  16. Get 1 handful radish leaves
  17. Prepare 2 tsp oregano
  18. Get 1 tsp cumin
  19. Take salt/pepper
  20. Make ready To serve
  21. Get 1/2 cabbage (thin slices)
  22. Take 5 radishes (sliced)
  23. Prepare 3 limes (sliced)
  24. Prepare 1 bag yellow corn tostadas
  25. Make ready 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.

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