Chicken Pozole
Here is a wonderful, heart warming Winter dish. I typically make this on Christmas Eve but it is a great dish any time of the year especially when the weather outside is frightful. The main ingredient is Hominy which is a product of dried corn kernels which are reconstituted by an alkaline solution. Hominy is available in cans, fresh, frozen, or dried.
I prefer to use the canned, it is readily available in most grocery stores. Pozole can also be made with pork and spiced up with red or green chile. I must confess this last batch that I made was the best ever and was heartily eaten by my guests with many compliments. Typically the meat is prepared by boiling, thus creating the broth. I find that roasting the chicken first and using the drippings to saute adds more flavor and deliciousness!
Chicken Pozole Ingredients
4 cups roasted, shredded chicken
6 cups chicken broth
8 oz. roasted hot green chile, (frozen of canned)
1 sweet onion chopped approx 2 cups
3 cloves of garlic, crushed and chopped
1 tsp. salt
2 Tbls oregano
2 tspls cumin
Toppings
Sliced avocado, radishes and jalapenos, lime wedges, cilantro leaves, grated Monterey Jack cheese.
Process
One day ahead, or early in the day, roast a small whole chicken, let it cool and shred into bit size pieces, (I like slightly larger bite sizes). Save the chicken drippings for sauteing the onion and spices. I made the chicken broth by boiling the bones and remainder parts of the chicken for 1 hour. Strain the broth and let is cool until the fat has risen to the top. Scoop off most of the floating fat, set aside.
Now, in a 4 quart pot, using 2 Tbls. chicken drippings or the reserved fat from boiling, saute the onions until softened. Stir in the oregano and garlic and saute for a few more minutes. Now add the chicken broth to the pot, bring to a boil, reduce heat cover and simmer for 15 mins.
Drain and rinse the hominy well, then put it into the pot. Add the green chile, shredded chicken, cumin and salt. Return to a boil, reduce heat, cover and simmer for 10 minutes. Voila, ready to serve with the toppings, and chips or tortillas.
As you can see, by roasting the chicken in advance, the final process of sauteing and combining the other ingredients takes little time. The flavor is greatly enhanced, as well.
Here is a wonderful, heart warming Winter dish. I typically make this on Christmas Eve but it is a great dish any time of the year especially when the weather outside is frightful. The main ingredient is Hominy which is a product of dried corn kernels which are reconstituted by an alkaline solution. Hominy is available in cans, fresh, frozen, or dried.
I prefer to use the canned, it is readily available in most grocery stores. Pozole can also be made with pork and spiced up with red or green chile. I must confess this last batch that I made was the best ever and was heartily eaten by my guests with many compliments. Typically the meat is prepared by boiling, thus creating the broth. I find that roasting the chicken first and using the drippings to saute adds more flavor and deliciousness!
Chicken Pozole Ingredients
4 cups roasted, shredded chicken
6 cups chicken broth
8 oz. roasted hot green chile, (frozen of canned)
1 sweet onion chopped approx 2 cups
3 cloves of garlic, crushed and chopped
1 tsp. salt
2 Tbls oregano
2 tspls cumin
Toppings
Sliced avocado, radishes and jalapenos, lime wedges, cilantro leaves, grated Monterey Jack cheese.
Process
One day ahead, or early in the day, roast a small whole chicken, let it cool and shred into bit size pieces, (I like slightly larger bite sizes). Save the chicken drippings for sauteing the onion and spices. I made the chicken broth by boiling the bones and remainder parts of the chicken for 1 hour. Strain the broth and let is cool until the fat has risen to the top. Scoop off most of the floating fat, set aside.
Now, in a 4 quart pot, using 2 Tbls. chicken drippings or the reserved fat from boiling, saute the onions until softened. Stir in the oregano and garlic and saute for a few more minutes. Now add the chicken broth to the pot, bring to a boil, reduce heat cover and simmer for 15 mins.
Drain and rinse the hominy well, then put it into the pot. Add the green chile, shredded chicken, cumin and salt. Return to a boil, reduce heat, cover and simmer for 10 minutes. Voila, ready to serve with the toppings, and chips or tortillas.
As you can see, by roasting the chicken in advance, the final process of sauteing and combining the other ingredients takes little time. The flavor is greatly enhanced, as well.
