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The ingredients needed to cook Pozole Verde con Pollo:
- Take Mexican style hominy (canned)
- Prepare Chicken broth
- You need whole chicken
- Use yellow onion
- Provide garlic cloves (peeled)
- Take bay leaves
- Use Knorr caldo de pollo chicken buillon
- Use water
- Use salt/pepper
- Provide Salsa verde
- Take tomatillos
- Get jalapeño (seeded)
- Provide cilantro
- Get yellow onion
- Get garlic cloves (peeled)
- You need radish leaves
- Prepare oregano
- Get cumin
- Provide salt/pepper
- Prepare To serve
- You need cabbage (thin slices)
- Prepare radishes (sliced)
- Provide limes (sliced)
- Take yellow corn tostadas
- Provide oregano
Steps 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.
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