Chicken Pozole using dried hominy and dried peppers. Delicious for brunch.

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Name: Chicken Pozole
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 10 each Dried guajillio peppers Washed and seeded; 16 Cups Distilled water; To taste Salt; 1/2 each Large onion chopped; 2 stalks Celery chopped; 3 each Roma Tomatoes; 6 cloves Fresh garlic, unpeeled; 16 Pieces Salt pork Cut into 1/2 cubes; 4 Each Chicken thighs boneless and skinless

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INGREDIENTS

2 Cups Dried hominy
10 each Dried guajillio peppers ; Washed and seeded
16 Cups Distilled water
To taste Salt
1/2 each Large onion chopped
2 stalks Celery chopped
3 each Roma Tomatoes
6 cloves Fresh garlic, unpeeled
16 Pieces Salt pork ; Cut into 1/2 cubes
4 Each Chicken thighs boneless and skinless

INSTRUCTIONS

This recipe uses a pressure cooker. I am sure you can make it without one but it will take longer.

Place tomatoes and unpeeled garlic under the broiler until they blister. Set aside to cool

Place the diced pork in cold tap water for 20 minutes to remove some of the salt. Remove the pork from the water and dry thoroughly in a paper towel. You could use thick sliced bacon. Just don't soak in water.

Place the dried peppers in the pressure cooker and brown the peppers. Once browned add the hominy, salt and water. You want the water to be salty so the hominy will soak up some of the chili and salt flavor. Pressure cook for 30 minutes @ 15 psi. Turn off heat and wait till pressure is gone about 15 more.

Open pressure cooker and remove peppers carefully. Place 6-7 of the peppers in a blender and let cool. Place a colander on a large bowl or pot and pour the contents of the pot into the colander to separate the hominy and broth. This broth will be the broth for the soup. Taste the broth for salt. Add more if needed.

Put the pressure cooker pot back on the stovetop. Render the pork over med/ low heat. Don't cook too fast or the pork will burn before all the fat is released. Remove the pork chunks from the pot and set aside. Cook the chicken in the pot of pork fat. Remove and set aside. Add the onions and celery and soften them in the pot. While the onions and celery are softening chop the chicken up into whatever sized pieces you prefer. Once veggies have softened add the pork, chicken and all but 3 cups of the hominy broth and to the pot.

Add the 3 cups of reserved hominy broth to the blender. If the broth is hot be careful turning on the blender. Blend the chile pods and broth until smooth. Pour the contents of the blender though a sieve or fine mess strainer to capture any seeds or larger pieces of skin. The chile water goes into the soup pot. Discard the contents of the sieve.

Remove the skins from tomatoes and garlic. Smash the garlic and add them to the soup. Rough dice the tomatoes if needed. Bring everything to boil.

Adjust for seasoning and enjoy. Don't keep boiling once you get the flavor you like.

NOTES

I would not substitute the first three ingredients and if possible I would use a pressure cooker

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Chicken Pozole

2 Cups Dried hominy
10 each Dried guajillio peppers Washed and seeded
16 Cups Distilled water
 To taste Salt
1/2 each Large onion chopped
2 stalks Celery chopped
3 each Roma Tomatoes
6 cloves Fresh garlic, unpeeled
16 Pieces Salt pork Cut into 1/2 cubes
4 Each Chicken thighs boneless and skinless

This recipe uses a pressure cooker.  I am sure you can make it without one but it will take longer.

Place tomatoes and unpeeled garlic under the broiler until they blister.  Set aside to cool

Place the diced pork in cold tap water for 20 minutes to remove some of the salt.  Remove the pork from the water and dry thoroughly in a paper towel.  You could use thick sliced bacon.  Just don't soak in water.

Place the dried peppers in the pressure cooker and brown the peppers.  Once browned add the hominy, salt and water.  You want the water to be salty so the hominy will soak up some of the chili and salt flavor.  Pressure cook for 30 minutes @ 15 psi.  Turn off heat and wait till pressure is gone about 15 more.

Open pressure cooker and remove peppers carefully.  Place 6-7 of the peppers in a blender and let cool. Place a colander on a large bowl or pot and pour the contents of the pot into the colander to separate the hominy and broth.  This broth will be the broth for the soup.  Taste the broth for salt.  Add more if needed.

Put the pressure cooker pot back on the stovetop.   Render the pork over med/ low heat.  Don't cook too fast or the pork will burn before all the fat is released.  Remove the pork chunks from the pot and set aside.  Cook the chicken in the pot of pork fat.  Remove and set aside.    Add the onions and celery and soften them in the pot. While the onions and celery are softening chop the chicken up into whatever sized pieces you prefer.  Once veggies have softened add the pork, chicken and all but 3 cups of the hominy broth and to the pot.

Add the 3 cups of reserved hominy broth to the blender.  If the broth is hot be careful turning on the blender.  Blend the chile pods and broth until smooth.  Pour the contents of the blender though a sieve or fine mess strainer to capture any seeds or larger pieces of skin.  The chile water goes into the soup pot.  Discard the contents of the sieve.

Remove the skins from tomatoes and garlic.  Smash the garlic and add them to the soup.   Rough dice the tomatoes if needed. Bring everything to boil.

Adjust for seasoning and enjoy.  Don't keep boiling once you get the flavor you like.

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Nutrition

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Serving Size: 1 Serving (508g)
Recipe Makes: 8 Servings

Calories: 10
Calories from Fat: 1 (10%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 28.2mg		1 %
Potassium 135.3mg		4 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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