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Pozole Verde con Pollo
Pozole Verde con Pollo

Before you jump to Pozole Verde con Pollo recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. You can easily save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen on its own gives you many small means by which energy and money can be saved. Eco-friendly living is not really that tough. It’s about being functional, usually.

We hope you got insight from reading it, now let’s go back to pozole verde con pollo recipe. To make pozole verde con pollo you only need 25 ingredients and 7 steps. Here is how you achieve it.

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