Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, pozole verde con pollo. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Join Rick Martinez as he teaches us his delicious version of pozole verde, Mexico's famously rich and comforting hominy stew. He'll show us how to build flavor with a broth of fresh chiles. This bright, flavorful and easy 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.
Pozole Verde con Pollo is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Pozole Verde con Pollo is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook pozole verde con pollo using 25 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pozole Verde con Pollo:
- Get 110 oz Mexican style hominy (canned)
- Make ready Chicken broth
- Get 1 whole chicken
- Get 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Take 3 bay leaves
- Prepare 1 cube Knorr caldo de pollo chicken buillon
- Get 2.5 liters water
- Prepare salt/pepper
- Take Salsa verde
- Take 4 lbs tomatillos
- Prepare 1 jalapeño (seeded)
- Get 1 bunch cilantro
- Take 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Make ready 1 handful radish leaves
- Make ready 2 tsp oregano
- Take 1 tsp cumin
- Get salt/pepper
- Get To serve
- Make ready 1/2 cabbage (thin slices)
- Get 5 radishes (sliced)
- Make ready 3 limes (sliced)
- Get 1 bag yellow corn tostadas
- Make ready oregano
Adding the carrots and celery is optional. If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably.
Steps 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.
The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably. What is the difference between Pozole Verde and Pozole Rojo? As the name implies, the broth of Pozole verde has a green color to it, because of the types of chiles and spices that you use to make it. Pozole rojo, on the other hand, has a red broth.
So that is going to wrap this up for this special food pozole verde con pollo recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
