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Pozole Blanco
Created by: Howcan Team
Ingredients
- 2 lbs chicken thighs
- 2 cans (29 oz) of hominy, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 8 cups chicken broth
- Salt and pepper to taste
- Garnishes: shredded cabbage, sliced radishes, chopped cilantro, lime wedges, and hot sauce
Instructions
- In a large pot, combine the chicken thighs, hominy, chopped onion, minced garlic, dried oregano, ground cumin, and chicken broth.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 1.5 hours, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and season the pozole with salt and pepper to taste.
- To serve, ladle the pozole into bowls and top with shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of lime juice. Serve with hot sauce on the side for those who want an extra kick of heat.
- Enjoy your delicious Pozole Blanco!
Pozole Blanco is a traditional Mexican soup with a rich history dating back to pre-Columbian times. This hearty dish features tender pork or chicken, hominy, and a flavorful broth seasoned with herbs and spices. It is often garnished with shredded cabbage, radishes, avocado, and a squeeze of lime. Renowned chefs like Diana Kennedy and Rick Bayless have popularized this dish, and it is a staple in the culinary scene of Jalisco and Guerrero. The key to a perfect Pozole Blanco lies in the balance of flavors and the quality of the hominy. For an authentic experience, visit Mexico City or Guadalajara for a taste of the best Pozole Blanco.
150 min
6
350 calories
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