Hello everybody, it is Drew, welcome to our recipe site. 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 bit tasty. This will be really delicious.
Pozole Verde con Pollo is one of the most well liked of recent trending meals in the world. It is 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’re nice and they look wonderful.
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.
To begin with this recipe, we have to first prepare a few components. You can have 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)
- Take Chicken broth
- Make ready 1 whole chicken
- Prepare 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Prepare 3 bay leaves
- Get 1 cube Knorr caldo de pollo chicken buillon
- Prepare 2.5 liters water
- Get salt/pepper
- Get Salsa verde
- Prepare 4 lbs tomatillos
- Get 1 jalapeño (seeded)
- Take 1 bunch cilantro
- Take 1/2 yellow onion
- Make ready 4 garlic cloves (peeled)
- Take 1 handful radish leaves
- Prepare 2 tsp oregano
- Make ready 1 tsp cumin
- Make ready salt/pepper
- Take To serve
- Prepare 1/2 cabbage (thin slices)
- Prepare 5 radishes (sliced)
- Prepare 3 limes (sliced)
- Get 1 bag yellow corn tostadas
- Get 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. Pozole Verde con Pollo. photo credit: Ev Thomas. (Chicken Pozole Verde) This recipe is based on a recipe by Anya von Bremzen.
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.
You can use canned pozole but for best flavor buy prepared, dried pozole. 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. 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.
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