Pablo's Chicken Pozole

Ready in 4 hours
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Pablo's Chicken Pozole"

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Very authentic chicken pozole that's easy to make, but uses fresh ingredients for a very authentic taste


Ingredients

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2 lbs Hominy; also called "Nix Tamal
15 New Mexico Chili Pods; Dried
3 tablespoons Olive Oil
15 cloves Garlic
4 medium Onions; Sliced
2 whole Chickens; Skins removed
3 tablespoons Dried Oregano
3 Bay Leaves; Whole
1/2 cup Chicken Base
Salt; to taste
1 bunch Radishes; Sliced for garnish
1 Cabbage; Sliced for Garnish
4 Limes; Sliced for Garnish
1 bunch Cilantro; Chopped for Garnish

Original recipe makes 20

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 179 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The fresh garnishes are extremely important. If you're in a pinch for time, you can use a can of red chili sauce, but I don't recommend it. Serve this up with some fresh STEAMED corn tortillas to use to soak up the broth. Perfect for a cool winter evening. [I posted this recipe.]
pjadams 5 years ago
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