Ingredients: |
Ingredients: pounds chicken, bone in skin on ( I used thighs and drum sticks)
2 stalks celery
2 carrots
1/2 white onion
4 cloves garlic
1/2 tablespoon peppercorns
2 chile de arbol
2 bay leaves
10 cups water
Salt to taste
To finish the pozole
1 tablespoon mexican oregano
2 teaspoons cumin
1 teaspoon pepper
3 cloves garlic, minced
4 or 6 chile ancho or chile guajillo, stems and seeds removed
4 cups maiz morado or hominy
2 teaspoons chile pequin, crushed
Salt to taste
Garnish with
shredded cabbage
Sliced radishes
Diced white onion
Minced chile serrano
Chopped cilantro
Lemon or lime wedges
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Directions: |
Directions:1. In a large pot, add the chicken, celery, carrots, onion, garlic, peppercorns, bay leaves, 10 cups of water and 1 tablespoon salt. Bring to a boil, reduce heat and continue cooking for 1 hour, skimming the foam off the top when needed.
2. Remove chicken from pot and set aside. Strain the stock and add it back into the pot. Shred the chicken, discarding the bones and skins, set aside.
3. To the stock, add oregano, cumin, pepper and garlic. Bring back up to a boil, reduce heat and cook for 20 minutes. While the soup simmers, add the dried chiles to some boiling water and cook for 10 to 12 minutes. Drain and transfer to the blender. Add just enough fresh water to cover and blend until smooth. Strain through a wire mesh strainer.
4. Add the chicken back in along with the chile ancho adobo, maiz morado. and chile piquin. Continue cooking for 25 to 30 minutes. Serve pozole with your favorite garnishes, warm corn tortillas or tostadas with avocado. Yields up to 8 servings.
Notes: For this recipe, cook 1 1/2 cups to 2 cups of maiz morado in the crockpot covered with about 7 to 8 cups of water. It will make about 5 to 6 cups of hominy. If not using right away, rinse and drain well, freeze in an airtight container. |
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