Pozole (Chicken And Hominy Soup)

Pozole (Chicken And Hominy Soup)
Write a review
Print
For the Pozole
  1. 1 whole chicken
  2. 1 whole white or yellow onion, cut in half
  3. 5 cloves garlic
  4. 2 tablespoons Knorr chicken bouillon
  5. 1 bay leaf
  6. Large can hominy (6lbs), strained
Green Pozole Sauce
  1. 1 pound tomatillos, husked and washed
  2. 1-5 serrano chiles, washed *quantity depends on how spicy you like it
  3. 4 garlic cloves, skin on
  4. 1 whole white or yellow onion
  5. Handful fresh cilantro
  6. Salt to taste
Garnishes
  1. 4-6 limes cut into quarters
  2. 10 radishes cut into slices
  3. ½ green cabbage, sliced thinly
  4. 1 white or yellow onion, finely diced
  5. 1 avocado, cut into strips or dice
  6. 1 package queso fresco, crumbled
  7. Dried oregano
  8. Dried piquin chile
  9. 1 package tostadas
FOR THE POZOLE
  1. 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.
  2. When the chicken is cooked, remove the chicken from the pot and place in a large bowl to cool.
  3. 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.
  4. 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
  1. Heat a comal (griddle) or large cast iron skillet over medium-high heat.
  2. 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.
  3. Transfer all of the charred ingredients to a blender and blend with the cilantro and salt. Blend until smooth.
  4. Taste and adjust accordingly.
SERVING
  1. Ladle a spoonful of soup into a bowl and serve alongside a platter of the garnishes.
Cooks Recipes http://recipe.cookswarehouse.com/