Chicken Posole (Pozole) the super easy version *disclaimer this is not as good as my Grandma’s Recipe
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 This recipe for Chicken Posole (Pozole) the super easy version *disclaimer this is not as good as my Grandma’s is from Team Welbes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans Juanita’s white hominy
4 boneless skinless chicken thighs
1 medium white onion
1 stalk of celery
2 cloves of garlic
1 bay leaf
About 1 Tablespoon of whole coriander.
About ˝ Tablespoon of dried(not crushed) oregano
Salt and pepper to taste.
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Directions: |
Directions:In a large pot brown chicken thighs in olive oil. Add about 2/3 of the onion medium diced, celery very finely diced, and garlic. Cook until onions are wilted. Add water to cover and bring to a boil. Place bay leaf, coriander and oregano in a piece of cheesecloth and add it to the pot. Skim any foam that comes to the surface. Cook until the chicken is tender enough to tear with a fork. Open and drain the cans of hominy. I usually rinse it too. Add it to the pot and add water to cover. Cook until the corn is fully open and tender. Don’t overcook it or it will disintegrate into small pieces. Salt and pepper to taste. Remove the spice bundle and serve. Garnish however you like. My family garnishes it with finely diced white onion and curly leaf Parsley. We also serve it with a red chile puree for the spice.
Many different regions of Mexico and South America serve it with shredded cabbage (Savoy is best) and radishes. A squeeze of a lime wedge is pretty good too. Ground red chile or paprika(if you don’t like heat) can be added to the soup toward the end of the cooking process for a red broth. It is really a customizable dish and most commonly it will be pork. The key ingredients are hominy and coriander being the dominant herb and usually red chile(chili). |
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Number Of
Servings: |
Number Of
Servings:About 4 |
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