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Pozole is a traditional Mexican soup usually served at Christmastime. Hearty and delicious, this one is full of chicken and hominy and flavored with cilantro and chiles for an extra kick.
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Original reipce makes 2 dozen Change Servings
COMBINE 16 cups water, chicken, 1/3 cup onion and 2 cloves garlic in a large stockpot. Cook over medium heat for 35 minutes. Remove from heat; set aside to cool.
REMOVE chicken from stock. Discard bones and skin; shred meat into bite-sized pieces.
STRAIN chicken stock; set aside.
PLACE tomatillos, jalapeño and remaining 3 cups water in medium stockpot. Boil for 10 minutes or until tomatillos darken in color. Discard water.
PLACE 3 cups chicken stock, tomatillos, jalapeño, poblano, 1/3 cup cilantro, 1/3 cup onion, bouillon and remaining garlic clove in blender; cover. Blend until smooth.
HEAT oil in a large saucepan over medium heat; pour in tomatillo sauce and boil for 15 minutes.
HEAT remaining chicken stock over medium heat; add hominy. Add oregano and cumin.
BOIL for 15 minutes; add tomatillo salsa and boil for an additional 15 minutes. Add chicken during the last 5 minutes of boiling time.
SERVE with shredded lettuce, radish slices, remaining cilantro, remaining chopped onion and lemon juice.
TIP: Use turkey breast or pork meat for a variation of this recipe.
|Calories from Fat||30|
|Total Fat 3g||5%|
|Saturated Fat 0.5g||3%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||10%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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