Thursday, March 1, 2012

Jeanne's Chicken Pozole

So this is my wife's famous chicken pozole. Everyone that ever eats it loves it, from those who grew up eating it to those trying it for their first time. Pozole is a traditional Mexican soup that is a household staple in Mexican homes. My wife somehow had the knack to make it perfectly the first time she made it last year and it's been a hit with family and friends ever since. This dish is great because it can serve a party of 10-15 or last a week or so for a family. Hope you try out Jeanne's recipe, especially if you've never tried pozole, you'll love it!

Ingredients
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.

Boiling chicken
Remove chicken from water and set aside to cool. Add salt, chili powder, and oregano to water and bring heat down to a simmer. Simmer the water with spices for about 30 minutes while chicken is cooling. 

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.

Enjoy! 

No comments:

Post a Comment