Hi, I am Clara. Today, we’re going to prepare pozole verde con pollo recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pozole Verde con Pollo Recipe
Pozole Verde con Pollo is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Pozole Verde con Pollo is something that I have loved my entire life. They’re nice and they look wonderful.
To bewith this particular recipe, we have to 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:
- Make ready 110 oz Mexican style hominy (canned)
- Get Chicken broth
- Make ready 1 whole chicken
- Take 1/2 yellow onion
- Take 4 garlic cloves (peeled)
- Prepare 3 bay leaves
- Get 1 cube Knorr caldo de pollo chicken buillon
- Prepare 2.5 liters water
- Make ready salt/pepper
- Make ready Salsa verde
- Make ready 4 lbs tomatillos
- Get 1 jalapeño (seeded)
- Take 1 bunch cilantro
- Take 1/2 yellow onion
- Take 4 garlic cloves (peeled)
- Take 1 handful radish leaves
- Get 2 tsp oregano
- Make ready 1 tsp cumin
- Take salt/pepper
- Get To serve
- Make ready 1/2 cabbage (thin slices)
- Take 5 radishes (sliced)
- Prepare 3 limes (sliced)
- Get 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 .
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