chicken posole (pozole)

★★★★★ 2 Reviews
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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

★★★★★ 2 Reviews
serves 6-8

Ingredients For chicken posole (pozole)

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

How To Make chicken posole (pozole)

  • 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.

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