Ingredients
7 cups reduced salt chicken stock2 cups water
4 chicken breast halves with bone and skin
1 pound fresh tomatillos, husks removed, sliced in half
1 small white onion, quartered
2 poblano chiles, seeded and cut into quarters
2 jalapeno chiles, seeded and quartered
4 large garlic cloves, peeled and flattened
1/2 cup fresh cilantro, chopped
1 tablespoon dried Mexican oregano
3 - 15oz cans hominy OR 1 1/2lbs prepared dried pozole**
To Use Dried Pozole
f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.
Garnish
Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips.
Description
This Recipe Is Based On A Recipe By Anya Von Bremzen. You Can Use Canned Pozole But For Best Flavor Buy Prepared, Dried Pozole., Recipes From GourmetSleuth
Gourmet Sleuth
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