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Chicken Pozole Recipe

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This recipe for Chicken Pozole is from Mangia with the Buriani's, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds hominy
15 dried New Mexico chili pods
2 to 3 Tablespoons olive oil or vegetable oil
5 garlic cloves, plus 10 crushed cloves
4 medium onions, sliced
4 chicken breasts diced into small cubes
3 Tablespoons dried oregano
3 whole bay leaves
1/2 Cup chicken base
Salt
Sliced radishes, for garnish
Cilantro, for garnish
Avocado, for garnish
Onions, for garnish
Cheese, for garnish
Directions:
Directions:
In a large sauté pan over low heat, heat oil and then sauté the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sautéed onions and garlic to a large stockpot with the chicken, cook the chicken and then add oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer, about 20 minutes.
Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.
Add the hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls and garnish.

 

 

 

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