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Listen to this articlePozole
Serves 12
Pozole is a hearty soup that originated in the state of Jalisco. The main ingredient is hominy – dried white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also contains garlic and dried chiles and is often made with chicken or pork and is always served with fresh toppings such as cabbage, radishes, cilantro, a pinch of dried Mexican oregano and lime juice. This recipe is easy to prepare at home using canned hominy for convenience.
Ingredients:
– 10 Mexican style hominy – drained (a 6lb 9oz can available at most grocery stores)
– 10 dried Pasilla peppers
– 10 dried Guajillo peppers
– 10 garlic cloves
– 10 whole peppercorns
– 8 cloves
– 1 tsp dried Mexican oregano
– 7 lbs skinless drumsticks thighs or breasts thoroughly washed
– 1 whole garlic head
– 3 bay leaves
– salt
– sliced radishes
– shredded cabbage
– chopped cilantro
– chopped serrano peppers
– lime juice
– waterInstructions:
Break the stems from the Pasilla and Guajillo chiles and shake the seeds from the pods. Soak the chiles in warm water for 3 minutes. Add the chiles to a pot of boiling water and boil until soft, between 5 and 15 minutes. When done, put the chiles with the cooking liquid in a blender with the garlic cloves, whole peppercorns, cloves and a teaspoon of Mexican dried oregano. Blend until smooth and set aside.To a large pot of gently boiling water, add the washed chicken parts, the head of garlic, 3 bay leaves and salt. Skim the foam and excess fat from the surface of the boiling chicken to get a clear broth. Lower the heat and simmer until the chicken is cooked – about 20 minutes.Remove the chicken parts from the broth and allow to cool. Debone the chicken parts and shred into smaller pieces and set aside. Add the drained canned hominy and blended chiles mixture to the chicken broth. Simmer for 30 minutes and then add the shredded chicken and adjust seasoning with salt. Serve in large bowls garnished with sliced radishes, shredded cabbage, chopped cilantro, chopped Serrano peppers, a pinch of dried Mexican oregano and lime juice.
– 10 garlic cloves
– 10 whole peppercorns
– 8 cloves
– 1 tsp dried Mexican oregano
– 7 lbs skinless drumsticks thighs or breasts thoroughly washed
– 1 whole garlic head
– 3 bay leaves
– salt
– sliced radishes
– shredded cabbage
– chopped cilantro
– chopped serrano peppers
– lime juice
– waterInstructions:
Break the stems from the Pasilla and Guajillo chiles and shake the seeds from the pods. Soak the chiles in warm water for 3 minutes. Add the chiles to a pot of boiling water and boil until soft, between 5 and 15 minutes. When done, put the chiles with the cooking liquid in a blender with the garlic cloves, whole peppercorns, cloves and a teaspoon of Mexican dried oregano. Blend until smooth and set aside.To a large pot of gently boiling water, add the washed chicken parts, the head of garlic, 3 bay leaves and salt. Skim the foam and excess fat from the surface of the boiling chicken to get a clear broth. Lower the heat and simmer until the chicken is cooked – about 20 minutes.Remove the chicken parts from the broth and allow to cool. Debone the chicken parts and shred into smaller pieces and set aside. Add the drained canned hominy and blended chiles mixture to the chicken broth. Simmer for 30 minutes and then add the shredded chicken and adjust seasoning with salt. Serve in large bowls garnished with sliced radishes, shredded cabbage, chopped cilantro, chopped Serrano peppers, a pinch of dried Mexican oregano and lime juice.
