chicken posole (pozole)
(2 ratings)
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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(2 ratings)
yield
6 -8
Ingredients For chicken posole (pozole)
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3-4whole chicken breasts, skinned if desired
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1 lgonion, cut into chunks
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32 ozwhite hominy, drained
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6-8new mexico chilies (or as desired)
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10 clovegarlic
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1 Tbspmexican oregano
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kosher salt and freshly ground black pepper to taste
- GARNISH
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chopped onion, chopped cilantro, lemon wedge
How To Make chicken posole (pozole)
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1Put chicken and chunked onion in large stockpot. 2 Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
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2Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
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3Add hominy to stockpot and keep at a low simmer. Fill a saucepan with water 1/2 full.
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4Remove stems and seeds from dried chilies. Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
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5Boil for 15 minutes. Let cool! Blend chilies and garlic in blender or food processor until it is all liquid.
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6Add blended chilies to chicken in stockpot. Stir and boil 10 minutes together.
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7Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
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