Hello, I’m Marie. Today, I will show you a way to prepare pozole verde con pollo recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pozole Verde con Pollo Recipe
Pozole Verde con Pollo is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Pozole Verde con Pollo is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook pozole verde con pollo using 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pozole Verde con Pollo:
- Prepare Mexican style hominy (canned)
- Get Chicken broth
- Prepare whole chicken
- Make ready yellow onion
- Make ready garlic cloves (peeled)
- Prepare bay leaves
- Take Knorr caldo de pollo chicken buillon
- Make ready water
- Prepare salt/pepper
- Take Salsa verde
- Get tomatillos
- Make ready jalapeño (seeded)
- Make ready cilantro
- Make ready yellow onion
- Get garlic cloves (peeled)
- Get radish leaves
- Prepare oregano
- Prepare cumin
- Take salt/pepper
- Make ready To serve
- Prepare cabbage (thin slices)
- Prepare radishes (sliced)
- Take limes (sliced)
- Get yellow corn tostadas
- Make ready 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 .
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