Easy chicken pozole blanco with plenty of garnish choices.
The problem is that it is sort of like asking someone to make you “taco night”!
What Is Pozole?
Simply Recipes / Elise Bauer
Pozoleis a traditional soup or stew of Mexico, from pre-Columbian days.
This recipe uses canned hominy that’s already been cooked.
Reheat the pozole on the stovetop over medium low until heated through and the chicken reaches 165F.
Elise Bauer
Freeze pozole without garnishes in a freezer safe zipper bag or container for up to 3 months.
Defrost in the refrigerator overnight.
Reheat on the stovetop over medium low heat until heated through and the chicken reaches 165F.
Simply Recipes / Elise Bauer
Add one onion, sliced in half, and 1 teaspoon of salt.
Bring to a boil, reduce heat to a simmer.
Simmer uncovered until the chicken is tender and cooked through, about 20 to 30 minutes.
Simply Recipes / Elise Bauer
Remove chicken from pot, let cool so that it is cool enough to handle.
Use a fork to pull chicken meat away from the bones.
Set the meat aside and return the bones to the stockpot.
Simply Recipes / Elise Bauer
Continue to simmer the bones, uncovered, for another half an hour.
Take 4 cups of the hominy (about half of the can), and place into a blender.
Scoop 2 cups of the chicken stock from the stock pot and add it to the blender.
Simply Recipes / Elise Bauer
Add 4 peeled cloves of garlic to the blender.
Skim foam and excess fat from the top of the surface of the stock.
Remove the bones and any solids from the stock pot and discard.
Simply Recipes / Elise Bauer
Pour in the blended hominy to the pot.
Add the remaining whole hominy to the pot.
Add 2 tablespoons of crumbled dried oregano.
Simply Recipes / Elise Bauer
Bring to a simmer and cook for an additional 20 minutes.
While the hominy is cooking in the stock, prepare the garnishes.
Arrange on a large platter or in several small bowls.
Simply Recipes / Elise Bauer
Right before serving, shred or chop the cooked chicken meat and add it back to the pot.
Add salt to taste.
Serve pozole in individual bowls topped with the garnishes of your choice.
Serve with tostadas (flat fried corn tortillas) or tortilla chips.
