Pozole Verde con Pollo. Join Rick Martinez as he teaches us his delicious version of pozole verde, Mexico's famously rich and comforting hominy stew. He'll show us how to build flavor with a broth of fresh chiles. This Pozole Verde con pollo is my favorite winter soup.

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. You can have Pozole Verde con Pollo using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pozole Verde con Pollo

It's 2-3 of boneless skinless chicken breasts.
Prepare 2 of large cans of Hominy.
Prepare 2-3 of jalapenos.
It's 1/2 of medium yellow onion.
You need 2 tbsp of oregano.
You need 5-6 of tomatillos.
Prepare 2 tbsp of salt.
Prepare 1/2 cup of chopped cilantro.
It's 8 cups of chicken broth.
It's 2 tbsp of minced garlic.
Prepare 1 cup of shredded cabbage (optional).
It's 1/4 cup of sliced radishes (optional).
It's of tortilla chips or tostadas.

Traditional Mexican Posole Verde con Pollo (Chicken) Recipes It's been cold and drizzly here in Phoenix this past week - and while I'm enjoying every minute of it, I have to say that it's very strange weather - considering that we are usually basking in the sunlight for the majority of the year. 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.

Pozole Verde con Pollo instructions

Start by boiling the chicken breasts in the chicken broth..
While the chicken is boiling, start boiling the tomatillos & jalapenos until tender. Place in blender with garlic, cilantro & salt & about 1/2 cup of the water used to boil the tomatillos. Blend until liquified..
Slice up onion, radishes & cabbage. The chix should be done boiling. Shred chix & place back into the broth. Add hominy & sliced onion to the chix & broth. Boil for 15 mins..
Then add salsa verde thats in the blender to the pot of chix & hominy. Add oregano & Stir to mix well. Cook for another 15 mins..
When serving put a little shredded cabbage & sliced radishes on your pozole & eat with tortilla chips. Enjoy!.

That isn't the only difference, however. Pozole verde also includes bacon and is made with. 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. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably.