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We hope you got benefit from reading it, now let’s go back to pozole verde con pollo recipe. To make pozole verde con pollo you need 25 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Pozole Verde con Pollo:
- Prepare 110 oz Mexican style hominy (canned)
- Get Chicken broth
- Provide 1 whole chicken
- You need 1/2 yellow onion
- Use 4 garlic cloves (peeled)
- Take 3 bay leaves
- You need 1 cube Knorr caldo de pollo chicken buillon
- Take 2.5 liters water
- Take salt/pepper
- Take Salsa verde
- Use 4 lbs tomatillos
- Get 1 jalapeño (seeded)
- Prepare 1 bunch cilantro
- Get 1/2 yellow onion
- Provide 4 garlic cloves (peeled)
- Prepare 1 handful radish leaves
- Provide 2 tsp oregano
- Take 1 tsp cumin
- Prepare salt/pepper
- Get To serve
- Provide 1/2 cabbage (thin slices)
- Get 5 radishes (sliced)
- Take 3 limes (sliced)
- Provide 1 bag yellow corn tostadas
- You need 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.
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