Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pozole verde con pollo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pozole Verde con Pollo is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Pozole Verde con Pollo is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. 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:

1. Get Mexican style hominy (canned)
2. Take Chicken broth
3. Prepare whole chicken
4. Prepare yellow onion
5. Take garlic cloves (peeled)
6. Take bay leaves
7. Take Knorr caldo de pollo chicken buillon
8. Get water
9. Get salt/pepper
10. Make ready Salsa verde
11. Take tomatillos
12. Get jalapeño (seeded)
13. Take cilantro
14. Get yellow onion
15. Make ready garlic cloves (peeled)
16. Make ready radish leaves
17. Prepare oregano
18. Prepare cumin
19. Get salt/pepper
20. Get To serve
21. Prepare cabbage (thin slices)
22. Take radishes (sliced)
23. Make ready limes (sliced)
24. Take yellow corn tostadas
25. Take oregano

Instructions to make 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.

So that is going to wrap this up with this special food pozole verde con pollo recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!