Chicken Pozole

Mexican

Pozole is a traditional soup or stew of Mexico, from pre Columbian days. The name is derived from the Nahuatl potzolli and the stew is made with hominy and pork or chicken. Light and healthful, pozole is also a common Mexican cure for a hangover, ironic in that it is also traditionally enjoyed with mezcal.

4

1 large head garlic, 6 cups water, 4 cups chicken broth, 2 breast chicken, cut into strips, 1 teaspoon dried oregano (preferably Mexican), crumbled, 2 ounces dried New Mexico or California red chiles, 1 1/2 cups boiling hot water, 1/4 large, 3 teaspoons salt, two 30 ounce cans white hominy , 8 corn tortillas, about 1 1/2 cups vegetable oil

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and chicken. Skim surface and add oregano. Cook uncovered, until tender, about 30 minutes.Discard stems from chiles and in a bowl combine chiles with boiling hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth. Shred chicken using 2 forks. Rinse and drain hominy. Return chicken to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

chef shakti

fried corn tortilla strips

I had a great pozole at a neighborhood center with Pork and Hominy. My daughter had 3 bowls of it and I decided I needed to know how to make it. This is the chicken recipe, and it's the bomb.