2-3 pounds of whole raw chicken cut up by breast, thighs, and wings with bone left on
6 lbs. Hominy - canned and pre-cooked (Smart & Final sells this for only $2.50!)
3 onions diced
1 bunch cilantro chopped
4-10 lemons halved
6 cloves garlic finely chopped
3 Tbsp. chili powder
3 Tbsp. salt
4 Tbsp. dried oregano
2 Tbsp. vegetable oil
Last, but not least, your favorite Mexican beer to pair with your pozole. For me it's Corona Familiar or Dos XX Amber, with some lime and salt. Pozole also goes excellent with 7up, another Mexican tradition. These two combined are the best hangover cure in the world!
Prep Time: 10 min Cook Time: 2 hours
Start by heating a large pot to medium high heat and pour in vegetable oil. When oil is good and hot put in garlic and 2/3 of chopped onion and saute for a few minutes until onion softens and garlic starts to brown. Now put chicken skin down into pot and cook just til it browns for a few minutes. Now pour water into pot, filling it almost to the top, it will cook down. Bring heat up on burner and boil chicken for 45 minutes or so until thoroughly cooked.
|Water simmering with spices while chicken cools|
Now shred the chicken meat off the bone and return meat to simmering water. Add in hominy as well and simmer for about 30 minutes. You just want to heat through the hominy and chicken. That's it!
|Chicken and pozole added to pozole for last simmer|
Now put out the cilantro, lemons and rest of chopped onion for garnish to add to each bowl of soup as it's served. I personally squeeze a whole lemon and dump generous pinches of cilantro and onion into my
bowl of pozole.