Chicken Posole (Pozole)

Marsha Gardner

By
@mrdick1950

Another Mexican dish from my son's travels through Mexico. I am not a big fan of hominy, but I enjoy this dish occasionally.


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Serves:

6-8

Ingredients

3-4
whole chicken breasts, skinned if desired
1 large
onion, cut into chunks
32 oz
white hominy, drained
6-8
new mexico chilies (or as desired)
10 clove
garlic
1 Tbsp
mexican oregano
kosher salt and freshly ground black pepper to taste

GARNISH

chopped onion, chopped cilantro, lemon wedge

Directions Step-By-Step

1
Put chicken and chunked onion in large stockpot. 2 Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
2
Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
3
Add hominy to stockpot and keep at a low simmer.

Fill a saucepan with water 1/2 full.
4
Remove stems and seeds from dried chilies. Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
5
Boil for 15 minutes. Let cool! Blend chilies and garlic in blender or food processor until it is all liquid.
6
Add blended chilies to chicken in stockpot. Stir and boil 10 minutes together.
7
Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican