Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pozole verde con pollo. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pozole Verde con Pollo is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Pozole Verde con Pollo is something that I’ve loved my entire life.

To begin with this 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:

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

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