Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pozole verde con pollo. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This Pozole Verde con pollo is my favorite winter soup. This bright and flavorful soup is a lot like a Mexican stew using tomatillos, pepitas, chicken and hominy! Top it with fried tortilla chips or tostadas, slices of avocado, thinly sliced radishes and cilantro for some added freshness and texture.
Pozole Verde con Pollo is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pozole Verde con Pollo is something that I’ve loved my entire life.
To begin with this recipe, we must 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 Mexican style hominy (canned)
- Take Chicken broth
- Make ready whole chicken
- Make ready yellow onion
- Get garlic cloves (peeled)
- Take bay leaves
- Make ready Knorr caldo de pollo chicken buillon
- Prepare water
- Take salt/pepper
- Take Salsa verde
- Take tomatillos
- Get jalapeño (seeded)
- Get cilantro
- Prepare yellow onion
- Take garlic cloves (peeled)
- Prepare radish leaves
- Get oregano
- Get cumin
- Get salt/pepper
- Take To serve
- Prepare cabbage (thin slices)
- Prepare radishes (sliced)
- Make ready limes (sliced)
- Make ready yellow corn tostadas
- Make ready oregano
Pozole Verde con Pollo: Tips, Tricks & Tools. Pozole Verde at its core is a simple chicken soup recipe with hominy and topped with sliced and chopped vegetables and herbs, and it does not require extra equipment or tools. However, below are a few of my favorite green kitchen staple items to make. Este pozole verde de pollo es ideal para tus fiestas de fin de año, cumpleaños, aniversarios, bautizos y hasta para un fin de semana de invierno.
Instructions 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.
El pozole verde de pollo es un platillo tradicional mexicano que se sirve en muchas celebraciones especiales. En nuestra familia lo hacemos cada año. El pozole verde es típico y originario del estado de Guerrero. La historia cuenta que se establecieron los miércoles nocturnos donde la gente salía a Este pozole consiste en una sopa de maíz con pollo, a la cual se le agrega una sala verde y se acompaña de muchos ingredientes frescos - como sí fuera. Pozole Verde con Pollo. photo credit: Ev Thomas. (Chicken Pozole Verde) This recipe is based on a recipe by Anya von Bremzen.
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