Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, pozole verde con pollo. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Pozole Verde con Pollo is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Pozole Verde con Pollo is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pozole verde con pollo using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pozole Verde con Pollo:
- Prepare 110 oz Mexican style hominy (canned)
- Prepare Chicken broth
- Prepare 1 whole chicken
- Get 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Get 3 bay leaves
- Prepare 1 cube Knorr caldo de pollo chicken buillon
- Take 2.5 liters water
- Make ready salt/pepper
- Get Salsa verde
- Prepare 4 lbs tomatillos
- Make ready 1 jalapeño (seeded)
- Prepare 1 bunch cilantro
- Get 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Prepare 1 handful radish leaves
- Get 2 tsp oregano
- Get 1 tsp cumin
- Make ready salt/pepper
- Get To serve
- Take 1/2 cabbage (thin slices)
- Prepare 5 radishes (sliced)
- Make ready 3 limes (sliced)
- Make ready 1 bag yellow corn tostadas
- Prepare oregano
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.
So that is going to wrap this up for this special food pozole verde con pollo recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!