Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pozole verde con pollo. One of my favorites. This time, I’m gonna make it a bit unique. 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 popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pozole Verde con Pollo is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 110 oz Mexican style hominy (canned)
- Get Chicken broth
- Prepare 1 whole chicken
- Make ready 1/2 yellow onion
- Get 4 garlic cloves (peeled)
- Make ready 3 bay leaves
- Prepare 1 cube Knorr caldo de pollo chicken buillon
- Get 2.5 liters water
- Make ready salt/pepper
- Prepare Salsa verde
- Make ready 4 lbs tomatillos
- Prepare 1 jalapeño (seeded)
- Get 1 bunch cilantro
- Make ready 1/2 yellow onion
- Make ready 4 garlic cloves (peeled)
- Make ready 1 handful radish leaves
- Prepare 2 tsp oregano
- Get 1 tsp cumin
- Get salt/pepper
- Take To serve
- Get 1/2 cabbage (thin slices)
- Make ready 5 radishes (sliced)
- Prepare 3 limes (sliced)
- Get 1 bag yellow corn tostadas
- Prepare 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.
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.
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 exceptional food pozole verde con pollo recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
