Pozole Recipe

Name: Pozole Recipe
Ingredients: 1 whole chicken, with excess fat removed; 3 large garlic cloves, unpeeled; 1 onion, peeled; 3 to 4 qts of water; 1 lb fresh tomatillos, peeled and quartered; 6 to 10 fresh Serrano chilies; 1 garlic clove; 1/2 bunch cilantro; 2 tsp salt, or more to taste; 4 lbs canned hominy; 2 Tbsp chicken boullion; 1 tsp dried oregano; Chopped green cabbage, thinly sliced; slivered radishes, sliced and quartered; finely chopped onion; Squeeze of fresh lemon or lime juice

16 ingredients

14 steps

Ingredients

1 whole chicken, with excess fat removed
3 large garlic cloves, unpeeled
1 onion, peeled
3 to 4 qts of water
1 lb fresh tomatillos, peeled and quartered
6 to 10 fresh Serrano chilies
1 garlic clove
1/2 bunch cilantro
2 tsp salt, or more to taste
4 lbs canned hominy
2 Tbsp chicken boullion
1 tsp dried oregano
Chopped green cabbage, thinly sliced
slivered radishes, sliced and quartered
finely chopped onion
Squeeze of fresh lemon or lime juice

Directions

1

Place chicken, garlic and whole onion in pot.
2

Add water to cover and simmer until chicken is tender.
3

Remove chicken, onion and garlic.
4

Discard onion and garlic.
5

Chill broth and lift off excess fat.
6

Pull meat off bones and shred.
7

Discard skin, bones and excess fat.
8

Separately, put chilies and tomatillos in a pot with enough water to cover and simmer until mushy.
9

Blend in food processor or blender with: 1 garlic clove and 1/2 bunch cilantro.
10

SautA salsa in small amount of oil until it boils.
11

Taste for spicyness before you add to the broth.
12

Add it to the broth with: 2 tsp salt, or more to taste, hominy, chicken boullion and oregano.
13

Bring to a boil and add shredded chicken.
14

Adjust salt and serve with condiments: cabbage, radishes, onions, and lemon/lime juice