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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
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
- 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
- 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 .
- 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.
- 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.