Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pozole verde con pollo. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Pozole Verde con Pollo is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pozole Verde con Pollo is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular 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 that.
The ingredients needed to make Pozole Verde con Pollo:
- Make ready 110 oz Mexican style hominy (canned)
- Make ready Chicken broth
- Make ready 1 whole chicken
- Get 1/2 yellow onion
- Make ready 4 garlic cloves (peeled)
- Get 3 bay leaves
- Prepare 1 cube Knorr caldo de pollo chicken buillon
- Make ready 2.5 liters water
- Make ready salt/pepper
- Get Salsa verde
- Take 4 lbs tomatillos
- Prepare 1 jalapeño (seeded)
- Make ready 1 bunch cilantro
- Make ready 1/2 yellow onion
- Take 4 garlic cloves (peeled)
- Get 1 handful radish leaves
- Get 2 tsp oregano
- Get 1 tsp cumin
- Take salt/pepper
- Get To serve
- Prepare 1/2 cabbage (thin slices)
- Take 5 radishes (sliced)
- Prepare 3 limes (sliced)
- Prepare 1 bag 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 beer.
So that is going to wrap it up for this special food pozole verde con pollo recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
