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Best Idea to Preparing Extraordinary Pozole Verde con Pollo

Hoping to eat Pozole Verde con Pollo a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with clear procedures on producing a Pozole Verde con Pollo like a famous chef made.

Pozole Verde con Pollo

We hope you got insight from reading it, now let's go back to pozole verde con pollo recipe. You can have pozole verde con pollo using 25 ingredients and 7 steps. Here is how you cook it.

To prepare an unforgettable Pozole Verde con Pollo, here are the ingridients required:

  1. Get 110 oz of Mexican style hominy (canned).
  2. Get of Chicken broth.
  3. Provide 1 of whole chicken.
  4. You need 1/2 of yellow onion.
  5. You need 4 of garlic cloves (peeled).
  6. Take 3 of bay leaves.
  7. Provide 1 cube of Knorr caldo de pollo chicken buillon.
  8. Use 2.5 liters of water.
  9. Use of salt/pepper.
  10. Use of Salsa verde.
  11. You need 4 lbs of tomatillos.
  12. Prepare 1 of jalapeño (seeded).
  13. Use 1 bunch of cilantro.
  14. Prepare 1/2 of yellow onion.
  15. Take 4 of garlic cloves (peeled).
  16. You need 1 handful of radish leaves.
  17. Take 2 tsp of oregano.
  18. Get 1 tsp of cumin.
  19. You need of salt/pepper.
  20. Get of To serve.
  21. Provide 1/2 of cabbage (thin slices).
  22. Use 5 of radishes (sliced).
  23. Use 3 of limes (sliced).
  24. Prepare 1 bag of yellow corn tostadas.
  25. Take of oregano.

After preparing the components, next you are good to cook your appetizing Pozole Verde con Pollo by following the procedures on this section:

  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..

Pozole rojo, on the other hand, has a red broth. That isn't the only difference, however. Pozole verde also includes bacon and is made with chicken instead of pork. Drain and use in place of the canned pozole. Drain and use in place of the canned pozole.

Recipe : Pozole Verde con Pollo

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