Chicken Posole (Pozole)

Name: Chicken Posole (Pozole)
Yield: 6-8
Cuisine: Mexican
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

By Marsha Gardner
@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.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

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
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How to Make Chicken Posole (Pozole)

Step-by-Step

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).
Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
Add hominy to stockpot and keep at a low simmer.

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