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