Pablo's Chicken Pozole
|2 lbsHominy; also called "Nix Tamal|
|15 New Mexico Chili Pods; Dried|
|3 tablespoonsOlive Oil|
|4 mediumOnions; Sliced|
|2 wholeChickens; Skins removed|
|3 tablespoonsDried Oregano|
|3 Bay Leaves; Whole|
|1/2 cupChicken Base|
|Salt; to taste|
|1 bunchRadishes; Sliced for garnish|
|1 Cabbage; Sliced for Garnish|
|4 Limes; Sliced for Garnish|
|1 bunchCilantro; Chopped for Garnish|
Pablo's Chicken Pozole Preparation
If you're using fresh hominy or nix tamal, boil in a saucepan of water until softened. This should take about 30 minutes; remove it from the water and set aside.
Clean the chilies by breaking the stems off and rinsing the seeds out of them. Add the chilies to the water and boil until soft. This should take about 15 minutes. Pull the chilies from the water and place in a blender with 5 garlic cloves. Blend together until they're smooth and then push it all through a sieve. This should give you a nice smooth past. Set this aside.
Heat the oil in a large sauce pan over a low heat. Saute the onions with the remaining cloves of garlic, crushed. Cook about 5 minutes or until the onions are softened. Don't burn the garlic as it will add a very bit taste if you do.
In a large stock pot, combine the whole chickens, oregano, bay leaves, chicken base and sauteed onions and garlic. Fill the pot about 3/4 full with water and bring to a boil. Lower the heat and simmer for about 20 minutes or until the chicken is fully cooked.
Remove the chickens from the broth and cool until it's comfortable to touch. Remove the meat from the bones and return it to the broth. Add the cooked hominy with the chili paste and add it into stock pot. Simmer for about 30 minutes and salt to taste.
Serve in a large bowl and garnish with the fresh cilantro, radishes and cabbage.
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