Easiest Way to Make Delicious Pozole Verde con Pollo

Without fail recipe ultimate Pozole Verde con Pollo easy, yummy, practical.

Good Evening every body, at this time you get present recipe Pozole Verde con Pollo with 25 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 25 ingredients and 7 stages of easy cooking Pozole Verde con Pollo.

Ingredients all Pozole Verde con Pollo

1. Needed 110 oz : Mexican style hominy (canned).

2. Needed : Chicken broth.

3. Prepare 1 : whole chicken.

4. Prepare 1/2 : yellow onion.

5. Needed 4 : garlic cloves (peeled).

6. Prepare 3 : bay leaves.

7. Needed 1 cube : Knorr caldo de pollo chicken buillon.

8. Prepare 2.5 liters : water.

9. Needed : salt/pepper.

10. Needed : Salsa verde.

11. Prepare 4 lbs : tomatillos.

12. Prepare 1 : jalapeño (seeded).

13. Needed 1 bunch : cilantro.

14. Prepare 1/2 : yellow onion.

15. Needed 4 : garlic cloves (peeled).

16. Needed 1 handful : radish leaves.

17. Prepare 2 tsp : oregano.

18. Needed 1 tsp : cumin.

19. Prepare : salt/pepper.

20. Prepare : To serve.

21. Needed 1/2 : cabbage (thin slices).

22. Needed 5 : radishes (sliced).

23. Needed 3 : limes (sliced).

24. Prepare 1 bag : yellow corn tostadas.

25. Needed : oregano.

If all ingredients Pozole Verde con Pollo it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Pozole Verde con Pollo

1. 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..

2. 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..

3. 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..

4. Note: You can add a serrano pepper to the salsa verde when blending to give it extra heat..

5. 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..

6. 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..

7. 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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