Hi, I am Joana. Today, I’m gonna show you how to make pozole verde con pollo recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a 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 current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Pozole Verde con Pollo is something which I’ve loved my entire life.
To begin with this recipe, we must first 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:
- Take Mexican style hominy (canned)
- Take Chicken broth
- Make ready whole chicken
- Make ready yellow onion
- Prepare garlic cloves (peeled)
- Make ready bay leaves
- Make ready Knorr caldo de pollo chicken buillon
- Prepare water
- Make ready salt/pepper
- Make ready Salsa verde
- Take tomatillos
- Take jalapeño (seeded)
- Get cilantro
- Prepare yellow onion
- Make ready garlic cloves (peeled)
- Get radish leaves
- Make ready oregano
- Prepare cumin
- Take salt/pepper
- Make ready To serve
- Take cabbage (thin slices)
- Make ready radishes (sliced)
- Take limes (sliced)
- Make ready yellow corn tostadas
- Make ready 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 is going to wrap it up for this distinctive dish pozole verde con pollo recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
