Pozole Soup
This was inspired by a soup from one of my favorite Mexican restaurants in Boston, Boca Grande. Their soup has pork butt in it, but I used chicken since I had it on hand. It takes awhile to cook the soup, but active time is minimal.
1 bag dried hominy (pozole)
12 cups water (or stock)
Chicken thigh bone (or any other bones, if not using stock)
2 bay leaves
Salt and pepper
Adobo seasoning (or seasoned salt)
Oregano
5 dried guajillo chiles
6 cloves garlic
1.5 lbs skinless chicken thighs and breasts, cubed (or pork butt)
Garnishes: Sliced radishes, shredded cabbage, diced red onion, cilantro, lime wedges
Soak pozole in lukewarm water overnight. Boiled the soaked pozole in 12 cups water for 2 hours with the bay leaves, bone(s), and spices. Meanwhile, simmer the chilies in water for 10 minutes, until softened. Combine the chilies, garlic, and chili water in a food processer. After the pozole has boiled for two hours, remove the bone(s) and add the chili mixture and chicken, and cook for 1 hour more over low heat. Serve with garnishes on top.
Yield: 6-8 servings
1 bag dried hominy (pozole)
12 cups water (or stock)
Chicken thigh bone (or any other bones, if not using stock)
2 bay leaves
Salt and pepper
Adobo seasoning (or seasoned salt)
Oregano
5 dried guajillo chiles
6 cloves garlic
1.5 lbs skinless chicken thighs and breasts, cubed (or pork butt)
Garnishes: Sliced radishes, shredded cabbage, diced red onion, cilantro, lime wedges
Soak pozole in lukewarm water overnight. Boiled the soaked pozole in 12 cups water for 2 hours with the bay leaves, bone(s), and spices. Meanwhile, simmer the chilies in water for 10 minutes, until softened. Combine the chilies, garlic, and chili water in a food processer. After the pozole has boiled for two hours, remove the bone(s) and add the chili mixture and chicken, and cook for 1 hour more over low heat. Serve with garnishes on top.
Yield: 6-8 servings
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