Name: Chicken Pozole Blanco
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts -; Salt -; 1 red onion, sliced in half -; One large 6-pound 9-ounce can (105 ounces) of hominy, drained and rinsed -; 4 large cloves of garlic, peeled -; 1 to 2 tablespoons dried oregano (Mexican oregano if you have it) -; Garnishes -; 1/4 whole cabbage, thinly sliced -; 1 tomato, cored, chopped -; 1 avocado, peeled, chopped -; 1 red onion, peeled, chopped -; 1 large bunch cilantro, chopped -; 1 large bunch watercress, chopped -; Mexican cheese, Queso Fresco, sliced -; Several red radishes, thinly sliced -; 2 limes, cut into wedges -; Chopped seeded jalapeno or serrano chiles, or other chile peppers -; Tostadas or tortilla chips -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pozole Blanco

1. 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts -

2. Salt -

3. 1 red onion, sliced in half -

4. One large 6-pound 9-ounce can (105 ounces) of hominy, drained and rinsed -

5. 4 large cloves of garlic, peeled -

6. 1 to 2 tablespoons dried oregano (Mexican oregano if you have it) -

7. Garnishes -

8. 1/4 whole cabbage, thinly sliced -

9. 1 tomato, cored, chopped -

10. 1 avocado, peeled, chopped -

11. 1 red onion, peeled, chopped -

12. 1 large bunch cilantro, chopped -

13. 1 large bunch watercress, chopped -

14. Mexican cheese, Queso Fresco, sliced -

15. Several red radishes, thinly sliced -

16. 2 limes, cut into wedges -

17. Chopped seeded jalapeno or serrano chiles, or other chile peppers -

18. Tostadas or tortilla chips -

How to cook deliciously - Chicken Pozole Blanco

1. Stage

Simmer the chicken in a large pot of water: Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20 to 30 minutes.

2. Stage

Pull apart the chicken meat and shred: Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Discard any skin.

3. Stage

Continue to simmer the bones: Set the meat aside and return the bones to the stockpot. Continue to simmer the bones, uncovered, for another half an hour.

4. Stage

Blend half the hominy with stock and garlic: Take 4 cups of the hominy (about half of the can), and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

5. Stage

Skim the foam, remove solids from stock, and add hominy and oregano: Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 tablespoons of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

6. Stage

Prepare the garnishes: While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls.

7. Stage

Add the shredded chicken: Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste. Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.