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Pozole Recipe

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This recipe for Pozole, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Jerome
Added: Thursday, January 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Chicken Breast, boiled and shredded
2 Qts. Chicken Broth
2 (29oz.) Cans Hominy
2 Lg. Jalapenos, seeded and diced
2 Cubes Tomato Bullion
1/2 Purple Onion, diced fine
2 Stalks Celery, diced fine
2 Cilantro, chopped fine
1 Tsp. Cumin
1 Tbsp. Chili Powder
3 Tbsp. Mexican Seasoning*
If you like it HOT add:
1 Adobo Chili, diced

Directions:
Directions:
Cook chicken in 2 quarts water and then use it for soup broth. In a large stock pot, combine all ingredients and heat to boiling, reduce heat and simmer for 30 minutes.

Personal Notes:
Personal Notes:
*Note: You may substitute half of mexican seasoning with taco seasoning. You may substitue pork for chicken.

 

 

 

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