Pozole (Chicken And Hominy Soup)
2016-05-04 10:58:00
For the Pozole
- 1 whole chicken
- 1 whole white or yellow onion, cut in half
- 5 cloves garlic
- 2 tablespoons Knorr chicken bouillon
- 1 bay leaf
- Large can hominy (6lbs), strained
Green Pozole Sauce
- 1 pound tomatillos, husked and washed
- 1-5 serrano chiles, washed *quantity depends on how spicy you like it
- 4 garlic cloves, skin on
- 1 whole white or yellow onion
- Handful fresh cilantro
- Salt to taste
Garnishes
- 4-6 limes cut into quarters
- 10 radishes cut into slices
- ½ green cabbage, sliced thinly
- 1 white or yellow onion, finely diced
- 1 avocado, cut into strips or dice
- 1 package queso fresco, crumbled
- Dried oregano
- Dried piquin chile
- 1 package tostadas
FOR THE POZOLE
- Place the chicken, onion, garlic, bay leaves and Knor chicken bouillon and salt into a large stockpot; add enough water to cover the chicken. Over medium-high heat bring the water to a boil, allow the water to boil rapidly for 5-10 minutes, then cover the pot and reduce the heat. Simmer the soup till the chicken is done.
- When the chicken is cooked, remove the chicken from the pot and place in a large bowl to cool.
- Carefully strain the soup into a new stockpot to remove the seasoning ingredients (bay leave, onion and garlic) as well as any debris from the chicken.
- When the chicken is cool enough to handle, shred it into small pieces and return to the new stockpot. Now add the hominy and green sauce, cover and bring to a simmer; cook for an additional hour to soften the hominy and blend the flavors.
FOR THE GREEN SAUCE
- Heat a comal (griddle) or large cast iron skillet over medium-high heat.
- Place the tomatillos, onion, garlic cloves and Serrano chiles on the heated comal and char until blackened on all sides. *When the tomatillos begin releasing juices they are finished and should be removed from the hot comal.
- Transfer all of the charred ingredients to a blender and blend with the cilantro and salt. Blend until smooth.
- Taste and adjust accordingly.
SERVING
- Ladle a spoonful of soup into a bowl and serve alongside a platter of the garnishes.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/