Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pozole verde con pollo. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pozole Verde con Pollo is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine 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 must first prepare a few ingredients. You can cook 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:

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

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