Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pozole verde con pollo. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pozole Verde con Pollo is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Pozole Verde con Pollo is something that I’ve loved my whole life.
Join Rick Martinez as he teaches us his delicious version of pozole verde, Mexico's famously rich and comforting hominy stew. He'll show us how to build flavor with a broth of fresh chiles. This Pozole Verde con pollo is my favorite winter soup.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pozole verde con pollo using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pozole Verde con Pollo:
- Make ready boneless skinless chicken breasts
- Make ready large cans of Hominy
- Get jalapenos
- Take medium yellow onion
- Take oregano
- Make ready tomatillos
- Prepare salt
- Get chopped cilantro
- Get chicken broth
- Prepare minced garlic
- Make ready shredded cabbage (optional)
- Prepare sliced radishes (optional)
- Make ready tortilla chips or tostadas
Traditional Mexican Posole Verde con Pollo (Chicken) Recipes It's been cold and drizzly here in Phoenix this past week - and while I'm enjoying every minute of it, I have to say that it's very strange weather - considering that we are usually basking in the sunlight for the majority of the year. What is the difference between Pozole Verde and Pozole Rojo? As the name implies, the broth of Pozole verde has a green color to it, because of the types of chiles and spices that you use to make it. Pozole rojo, on the other hand, has a red broth.
Steps to make Pozole Verde con Pollo:
- Start by boiling the chicken breasts in the chicken broth.
- While the chicken is boiling, start boiling the tomatillos & jalapenos until tender. Place in blender with garlic, cilantro & salt & about 1/2 cup of the water used to boil the tomatillos. Blend until liquified.
- Slice up onion, radishes & cabbage. The chix should be done boiling. Shred chix & place back into the broth. Add hominy & sliced onion to the chix & broth. Boil for 15 mins.
- Then add salsa verde thats in the blender to the pot of chix & hominy. Add oregano & Stir to mix well. Cook for another 15 mins.
- When serving put a little shredded cabbage & sliced radishes on your pozole & eat with tortilla chips. Enjoy!
That isn't the only difference, however. Pozole verde also includes bacon and is made with. If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably.
So that’s going to wrap it up for this exceptional food pozole verde con pollo recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
