Pozole Verde con Pollo ,tasty & perfect

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1. Ingredients of Pozole Verde con Pollo

2. Pozole Verde con Pollo step by step

Pozole Verde con Pollo.

Cooking Tips

The garlic cooks fast in 20 seconds (perhaps less as it is dependent upon how hot the pan is). If the garlic is cooked too long, then it will taste not quite agreeable and shed its aroma. If you want to add garlic, be certain you add it last, so it doesn't burn.

You can cook Pozole Verde con Pollo using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pozole Verde con Pollo

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

Pozole Verde con Pollo step by step

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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