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Bread and Butter Kitchen

Chicken Pozole

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Course: Main Course
Cuisine: Hispanic
Ingredients Method Video

Ingredients
  

  • 1 can Mexican-style hominy such as Juanita’s
  • 1 medium white onion
  • ½ red onion
  • 4 whole cloves
  • 4 whole peppercorns
  • 9 garlic cloves
  • 1½ tsp dried oregano
  • salt to taste
  • 2 chicken breasts
  • 5 guajillo chiles
  • 10 puya chiles
  • 1 head iceberg lettuce
  • 1 container Mexican crema
  • 1 package queso fresco
  • 2 packages Rancheras Tostadas
  • 5 radishes thinly sliced
  • 8 QT water
  • 3 tbsp cooking oil

Method
 

  1. First, begin heating the water with a generous amount of salt. Cut the white onion in half and add it to the hot water.
  2. Rinse the hominy thoroughly with plenty of water until it is completely clean. Add it to the boiling water.
  3. Place 5 garlic cloves, 1 teaspoon oregano, 3 whole cloves, and 3 peppercorns in the center of a small, clean piece of cloth or cheesecloth. Gather the ends and tie it securely so none of the seasonings can escape. This allows them to release their flavor into the broth.
  4. Add the bundle to the pot and let everything boil for 1 hour.
  5. Meanwhile, place the guajillo and puya chiles in hot water for approximately 3 minutes to soften them. Drain the water, then place the chiles in a blender with 1 whole clove, 1 peppercorn, the remaining ½ teaspoon oregano, and the remaining 4 garlic cloves. Blend until very smooth.
  6. Heat 3 tablespoons of oil in a pan with 2 small pieces of onion. When the onion begins to brown, carefully add the blended chile mixture. Season with salt and simmer over low heat for 10 minutes. Turn off the heat and set the sauce aside.
  7. After the hominy has boiled for 1 hour, add the chicken breasts and continue boiling for 10 minutes.
  8. Carefully remove the onion and seasoning bundle from the pot, as they will be very hot. Open the cloth and place the garlic and seasonings from the bundle into the blender along with the cooked onion. Add 1 tablespoon of the boiling hominy and ½ cup water. Blend until smooth.
  9. Pour this mixture back into the boiling hominy. Continue cooking for another 30 minutes, then turn off the heat.
To Serve
  1. Thinly slice the radishes and lettuce. Finely chop the red onion. Place each topping in a separate serving bowl.
  2. Serve the pozole with: Prepared chile sauce, sliced radishes, shredded lettuce, chopped red onion, Mexican crema, crumbled queso fresco, Rancheras tostadas.

Video