Hi, I’m Elise. Today, we’re going to prepare pozole verde con pollo recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look 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 foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Pozole Verde con Pollo is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first 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:
- Prepare 110 oz Mexican style hominy (canned)
- Take Chicken broth
- Make ready 1 whole chicken
- Get 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Take 3 bay leaves
- Make ready 1 cube Knorr caldo de pollo chicken buillon
- Prepare 2.5 liters water
- Get salt/pepper
- Prepare Salsa verde
- Take 4 lbs tomatillos
- Prepare 1 jalapeño (seeded)
- Prepare 1 bunch cilantro
- Get 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Take 1 handful radish leaves
- Prepare 2 tsp oregano
- Get 1 tsp cumin
- Take salt/pepper
- Take To serve
- Take 1/2 cabbage (thin slices)
- Prepare 5 radishes (sliced)
- Make ready 3 limes (sliced)
- Get 1 bag yellow corn tostadas
- Take 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 .
So that’s going to wrap it up for this special dish pozole verde con pollo recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
