Pozole Verde con Pollo. This Pozole Verde con pollo is my favorite winter soup. 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.

However, below are a few of my favorite green kitchen staple items to make preparing pozole easier. If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. 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

It's 110 oz of Mexican style hominy (canned).
It's of Chicken broth.
You need 1 of whole chicken.
Prepare 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.
You need 2.5 liters of water.
You need of salt/pepper.
Prepare of Salsa verde.
Prepare 4 lbs of tomatillos.
You need 1 of jalapeño (seeded).
It's 1 bunch of cilantro.
Prepare 1/2 of yellow onion.
It's 4 of garlic cloves (peeled).
Prepare 1 handful of radish leaves.
It's 2 tsp of oregano.
It's 1 tsp of cumin.
Prepare of salt/pepper.
Prepare of To serve.
You need 1/2 of cabbage (thin slices).
Prepare 5 of radishes (sliced).
You need 3 of limes (sliced).
Prepare 1 bag of yellow corn tostadas.
Prepare of oregano.

My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably. Today I have a recipe for pozole verde de pollo or a green Mexican hominy and chicken soup using an ingredient that is new to me, hominy. Hominy is a dried corn has been treated with an alkali, in a process called nixtamalization and it makes for an excellent alternative for potatoes, beans, etc., especially in soups like this! I have come across dried hominy and hominy in a can and you can.

Pozole Verde con Pollo instructions

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..

What is the difference between Pozole Verde and Pozole Rojo? As the name implies, the broth of Pozole verde has a green color to it, because of the types of chiles and spices that you use to make it. 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.