Pozole Blanco con Pollo

By • August 30, 2013 0 Comments

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Author Notes: A beautiful and delicious soup that is more like an event than just a meal, that's Pozole! Part of the fun of Pozole is the assortment of garnishes added after cooking that give a special crunch, a fine fresh flavor and lively color to this wonderful soup. Lay them out on platters and saucers or bowls around the pot of soup, add a nest of soup bowls and call them to the table; let each person choose their own blend of garnishes and see what happens! I happen to add all of these to my own soup and the resulting texture and blend of flavors makes for a memorable, colorful meal! Pozole comes in two main colors, red and white; this particular recipe is from the state of Guerrero in Mexico, where the white pozole is a little more favored. Later, I will put up the recipe for Pozole Rojo con Cerdo, red pozole with pork, which has a spicy, lively flavor, and uses the same toppings as the white pozole. I like the boneless chicken breast but have also cooked it more traditionally with wings, thighs or legs--the choice is yours. Hominy in found in the canned vegetable section of your local grocery store; it is dried kernels of maize that have been soaked in an alkali solution--this takes off the hull and germ of the kernel and makes it puff to twice it's normal size, giving it a slightly chewy texture. If you use dried hominy, it must be soaked for at least 8 hours before cooking--the same goes for the chickpeas. The hominy and chickpeas give it a sustaining, tummy-warming satisfaction and the bright array of toppings make it a favorite for parties and family holiday or weekend gatherings.BeijingRose


Serves 4

Pozole Blanco con Pollo

  • 1 1/2 pounds boneless, skinless chicken breasts/10 full wings/10 drumsticks
  • 1 can white hominy kernels
  • 1 can yellow hominy kernels
  • 1 can chickpeas (garbanzo beans)
  • 1/2 cup uncooked rice
  • 2 tablespoons peanut oil
  • 1 onion, peeled and sliced
  • 6 cloves fresh garlic, sliced
  • 2 stalks celery and leaves, chopped
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon white pepper
  • 1 packet chicken bouillon
  • salt to taste

Garnish Plates

  • 1 bunch fresh cilantro, chopped
  • 1 avocado, peeled and sliced
  • 2 stalks green onion, sliced green and white parts
  • 6 radishes, sliced
  • 3/4 cup thinly sliced raw cabbage
  • 2 fresh limes, sliced
  • 1/2 cup low-fat sour cream
  • 12 corn tortillas or crispy tostadas
  1. Start 4 quarts of water boiling ,on medium-high, in a large soup pot and add the chicken bouillon, Pour the peanut oil in a large sauce pan, heat until sizzling and toss in the onions, garlic, celery, cumin, oregano and salt and white pepper. Stir-fry all until light golden, and half-way done, then add the to soup pot .
  2. Add the 2 cans of hominy, rice and the chickpeas, cover and bring back to a boil, then simmer for 40 minutes on medium low heat. Watch the soup and stir every 10 minutes or so to prevent sticking. Place the pot on a heating pad or trivet in the middle of the table, along with soup bowls and spoons.
  3. Arrange the garnishes on separate dishes and set them around the pot of soup. Heat up your tortillas in an oiled, iron skillet or Teflon pan, wrap in a soft cloth to keep warm and serve them with the soup; if you prefer crispy tostadas, heat them in a 350 degree oven for 10 minutes, serve in a bowl by the soup.

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