chicken posole (pozole)
Another Mexican dish from my son's travels through Mexico. I am not a big fan of hominy, but I enjoy this dish occasionally.
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 3-4 - whole chicken breasts, skinned if desired
- 1 large onion, cut into chunks
- 32 ounces white hominy, drained
- 6-8 - new mexico chilies (or as desired)
- 10 cloves garlic
- 1 tablespoon mexican oregano
- - kosher salt and freshly ground black pepper to taste
- GARNISH
- - chopped onion, chopped cilantro, lemon wedge
How To Make chicken posole (pozole)
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Step 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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Step 2Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
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Step 3Add hominy to stockpot and keep at a low simmer. Fill a saucepan with water 1/2 full.
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Step 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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Step 5Boil for 15 minutes. Let cool! Blend chilies and garlic in blender or food processor until it is all liquid.
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Step 6Add blended chilies to chicken in stockpot. Stir and boil 10 minutes together.
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Step 7Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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