Pozole Blanco con Pollo

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