POZOLE (Traditional Mexican Stew)
1 Lb. shredded chicken
2 garlic cloves, peeled
1 Tbsp. cumin powder
1 onion, finely chopped
2 garlic cloves, chopped
2 Tbsp. oil
½ Tbsp. black pepper
2 Tbsp. achiote powder
½ tsp. cayenne
2 Tbsp. chili powder
1 Tbsp. salt
¼ tsp. oregano
4 cups canned white hominy
3-5 cups chicken broth
This recipe requires a simple prep.
To begin, finely chop onion, peel and chop garlic cloves, then rinse and drain hominy.
Now you are ready to cook.
Sweat onions in a large saucepan, add garlic and chicken.
Then add just enough water to cover the chicken.
Add all dry ingredients into the pan.
Stir in the rinsed drained hominy, add chicken broth.
Cover and simmer for 45 to 60 minutes or until the meat is cooked through and hominy is tender.
If necessary or desired cook for an additional 60 minutes until the chilies and onions are well blended into the broth.
Before serving, degrease the stew and taste for salt.
Traditionally served in a large soup bowl, and garnished with:
Plenty of lime wedges
Pico de gallo
Shredded White Cabbage (do not use red cabbage)