Pozole con Pollo Recipe
For some reason, most recipes for this call for Knorr’s or Maggi bullion, but I like to start with chicken broth, or homemade stock instead. I guess this would be an adaption, then. Use more or less peppers according to preference, but if you like it really spicy, replace the vinegar with the juice from the peppers.
- 12 cups hominy (pozole)
- 6 chicken thighs (boneless/skinless) or 2 chicken breasts or 1 whole small chicken (more meat)
- 1 lb. tomatillos in 1 in. pieces
- 10 pickled serrano peppers or 10 pickled jalapenos,(La Costena is the best) sliced
- 1 lrg onion, diced
- Chicken broth or stock to cover (you will need at least 6 cups)
- 2 Tb vinegar
- 2 Tb Mexican oregano, spikes removed, or 2 Tb regular oregano
- 1 Tb cumin(comino) powder, or 2 t fresh ground cumin
- thinly sliced cabbage, about a handful per bowl
- lime juice to taste
- salt to taste
- Brown chicken in pan with a small amount of oil.
- If starting with whole chicken, add onion, simmer for 2 hours, then cool chicken, de-bone, dice and put meat back in pot . Otherwise, dice chicken and put in pot and add chicken broth/stock.
- Add tomatillos, hominy, peppers, onion, cumin, oregano and vinegar or pepper juice, and salt. If using pepper juice, use less salt.
- Bring to boil, reduce to simmer, and simmer for 1 hour.
- Serve with handful of raw cabbage, lime juice to taste, and corn tortillas.
Member recipes are not tested by the CHOW food team.