Recipe of Quick Pozole verde de pollo

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pozole verde de pollo. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pozole verde de pollo is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Pozole verde de pollo is something that I’ve loved my entire life. They’re fine and they look fantastic.

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 de Pollo - An easy Chicken Posole Recipe featuring hominy, poblano peppers, and fresh tomatillos for a bold, flavorful green chicken stew. You know we love a good chicken soup around here.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pozole verde de pollo using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pozole verde de pollo:

1. Get 2 chicken breast
2. Get Juanita maiz
3. Get 3 poblano
4. Take 1 jalapeño
5. Get 1 serrano
6. Prepare 2 tomatillo
7. Get 3 stems of cilantro
8. Get 1/2 avocado
9. Take 1 tbsp Chicken buillion
10. Take Tortilla chips
11. Make ready Lime
12. Get Cabbage
13. Get Onion
14. Get cloves Garlic
15. Make ready Salt

One of the most popular dishes in Mexico is definitely Pozole. That is why it doesn't surprise me that one of the most popular recipes on my website … If you make these green pozole, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I'd love to see it and have a chance to share it as well. This Pozole Verde de pollo recipe is my favorite winter soup.

Steps to make Pozole verde de pollo:

1. Cook chicken breast in water with big slices of onion, garlic clove, chicken buillion, and salt.
2. While chicken is cooking, roast the peppers: poblano, jalapeño, and Serrano; and peel. In addition, roast the tomatillo and garlic on comal in aluminum foil.
3. In blender, add peeled peppers, tomatillo, garlic clove, cilantro, chicken buillion, salt, avocado, and water.
4. After chicken releases the foam, remove foam and add the maíz. After the water starts to boil, let the chicken and maíz to cook for 30 mins.
5. After 30 mins, remove the chicken breast and shred the chicken with fork. Let the maíz cook without the chicken for 15 mins.
6. After 15 mins, add the shredded chicken and salsa verde. Taste for salt. Let that cook for another 15 mins.

I'd love to see it and have a chance to share it as well. This Pozole Verde de pollo recipe is my favorite winter soup. This bright, flavorful and easy 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. This Pozole Verde de Pollo recipe is such a crowd pleaser and this recipe makes a pretty big batch!

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