Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, pozole verde con pollo. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Pozole Verde con Pollo is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Pozole Verde con Pollo is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have pozole verde con pollo using 25 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pozole Verde con Pollo:

1. Get 110 oz Mexican style hominy (canned)
2. Make ready Chicken broth
3. Get 1 whole chicken
4. Prepare 1/2 yellow onion
5. Get 4 garlic cloves (peeled)
6. Get 3 bay leaves
7. Prepare 1 cube Knorr caldo de pollo chicken buillon
8. Take 2.5 liters water
9. Get salt/pepper
10. Get Salsa verde
11. Take 4 lbs tomatillos
12. Get 1 jalapeño (seeded)
13. Prepare 1 bunch cilantro
14. Prepare 1/2 yellow onion
15. Take 4 garlic cloves (peeled)
16. Prepare 1 handful radish leaves
17. Take 2 tsp oregano
18. Make ready 1 tsp cumin
19. Take salt/pepper
20. Make ready To serve
21. Take 1/2 cabbage (thin slices)
22. Make ready 5 radishes (sliced)
23. Make ready 3 limes (sliced)
24. Take 1 bag yellow corn tostadas
25. Get 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’s going to wrap this up for this special food pozole verde con pollo recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!