Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, green posole. posole verde. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Green Pozole (Pozole Verde) - Mexican Hominy Soup with Chicken & Pork. Pozole Verde is a hearty soup of hominy corn, homemade salsa verde, chicken and pork. A feast meant for a king. Green Pozole, or Pozole Verde, is a soul-warming Mexican stew full of shredded chicken and hominy in a green chile broth.

green posole. posole verde is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. green posole. posole verde is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook green posole. posole verde using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make green posole. posole verde:

1. Make ready 1 can of hominy
2. Prepare 12 green tomatos
3. Get 4 chile serrano
4. Make ready 1/2 onion
5. Get 4 gloves garic
6. Prepare 1 chicken breast
7. Get 1 parsley cilantro radish oregano

While the pork cooks, preheat broiler on high. Line a baking sheet with foil paper. Skim any fat from the cooking liquid and reserve. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano.

Instructions to make green posole. posole verde:

1. cook the chicken breast with the onion and 2 garlic and salt
2. open the hominy can drain and clean
3. in the blender put the tomato Chile the rest of garlic parsley and cilantro
   1. once the chicken in done take it out and shredded
4. we going to use the chicken broth to put our hominy and the shredded chicken
5. in a small pan heat oil and simmer the sauce we blend for about 5minutes ….them add to the chicken and hominy add salt to taste and simmer for 10 minutes
6. once is done add the oregano to the posole and is ready to serve just cut the radish and garnish the posole
7. ***you can cut lettuce and add to the posole

Skim any fat from the cooking liquid and reserve. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. 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.

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