Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, pozole verde con pollo. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pozole Verde con Pollo is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pozole Verde con Pollo is something that I have loved my entire life.
This Pozole Verde de pollo recipe is my favorite winter soup. 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: Tips, Tricks & Tools.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pozole verde con pollo using 25 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pozole Verde con Pollo:
- Prepare 110 oz Mexican style hominy (canned)
- Prepare Chicken broth
- Make ready 1 whole chicken
- Get 1/2 yellow onion
- Prepare 4 garlic cloves (peeled)
- Make ready 3 bay leaves
- Make ready 1 cube Knorr caldo de pollo chicken buillon
- Prepare 2.5 liters water
- Get salt/pepper
- Get Salsa verde
- Prepare 4 lbs tomatillos
- Take 1 jalapeño (seeded)
- Take 1 bunch cilantro
- Make ready 1/2 yellow onion
- Make ready 4 garlic cloves (peeled)
- Prepare 1 handful radish leaves
- Make ready 2 tsp oregano
- Make ready 1 tsp cumin
- Get salt/pepper
- Prepare To serve
- Prepare 1/2 cabbage (thin slices)
- Take 5 radishes (sliced)
- Take 3 limes (sliced)
- Make ready 1 bag yellow corn tostadas
- Prepare oregano
Drain and use in place of the canned pozole. Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips. Pozole Verde de Pollo de Jauja Cocina Mexicana. Maíz pozolero, pollo, chiles verdes, pepitas de calabaza y hierbas aromáticas frescas en propor.
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.
Pozole Verde de Pollo de Jauja Cocina Mexicana. Maíz pozolero, pollo, chiles verdes, pepitas de calabaza y hierbas aromáticas frescas en propor. Traditional Mexican posole verde made with Hatch green chiles and chicken - easily made in the Instant Pot! Today I have a recipe for pozole verde de pollo or a green Mexican hominy and chicken soup using an ingredient that is new to me, hominy. Hominy is a dried corn has been treated with an alkali, in a process called nixtamalization and it makes for an excellent alternative for potatoes, beans, etc., especially in soups like this!
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