Pozole Verde con Pollo. Pozole Verde de Pollo de Jauja Cocina Mexicana. Maíz pozolero, pollo, chiles verdes, pepitas de calabaza y hierbas aromáticas frescas en. Pozole Verde con Pollo: Tips, Tricks & Tools.
Pozole is another name for hominy and it's also the name of the soup/stew that it is commonly served in.
This is a green pozole and the green comes form the broth, which is a chicken broth base, with pureed tomatillos and green chilies like jalapenos and poblanos along with plenty of cilantro.
This Pozole Verde con pollo is my favorite winter soup.
You can have Pozole Verde con Pollo using 25 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pozole Verde con Pollo
- You need 110 oz of Mexican style hominy (canned).
- You need of Chicken broth.
- Prepare 1 of whole chicken.
- It's 1/2 of yellow onion.
- It's 4 of garlic cloves (peeled).
- It's 3 of bay leaves.
- You need 1 cube of Knorr caldo de pollo chicken buillon.
- It's 2.5 liters of water.
- You need of salt/pepper.
- It's of Salsa verde.
- Prepare 4 lbs of tomatillos.
- You need 1 of jalapeño (seeded).
- It's 1 bunch of cilantro.
- It's 1/2 of yellow onion.
- Prepare 4 of garlic cloves (peeled).
- Prepare 1 handful of radish leaves.
- It's 2 tsp of oregano.
- It's 1 tsp of cumin.
- You need of salt/pepper.
- You need of To serve.
- Prepare 1/2 of cabbage (thin slices).
- Prepare 5 of radishes (sliced).
- You need 3 of limes (sliced).
- It's 1 bag of yellow corn tostadas.
- Prepare of oregano.
This bright and flavorful soup is a lot like a Mexican stew using tomatillos, pepitas, chicken and hominy! Top it with fried tortilla chips or tostadas, slices of avocado, thinly sliced radishes and cilantro for some added freshness and texture. Pozole Verde con Pollo. photo credit: Ev Thomas. (Chicken Pozole Verde) This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.
Pozole Verde con Pollo step by step
- 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..
El pozole verde es típico y originario del estado de Guerrero. La historia cuenta que se establecieron los miércoles nocturnos donde la gente salía a Este pozole consiste en una sopa de maíz con pollo, a la cual se le agrega una sala verde y se acompaña de muchos ingredientes frescos - como sí fuera. Este pozole verde de pollo es ideal para tus fiestas de fin de año, cumpleaños, aniversarios, bautizos y hasta para un fin de semana de invierno. El pozole verde de pollo es un platillo tradicional mexicano que se sirve en muchas celebraciones especiales. En nuestra familia lo hacemos cada año.