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Chicken Pozole |
Mexican chicken pozole recipe, pozole blanco, traditional dish of Guerrero, Mexico, made with hominy, chicken, and several garnishes.
Ingredients :
- 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
- Salt
- 1 red onion, sliced in half
- One large 6-pound 9-ounce can (105 ounces) of hominy, drained and rinsed
- 4 large cloves of garlic, peeled
- 1 to 2 tablespoons dried oregano (Mexican oregano if you have it)
- 1/4 whole cabbage, thinly sliced
- 1 tomato, cored, chopped
- 1 avocado, peeled, chopped
- 1 red onion, peeled, chopped
- 1 large bunch cilantro, chopped
- 1 large bunch watercress, chopped
- Mexican cheese, Queso Fresco, sliced
- Several red radishes, thinly sliced
- 2 limes, cut into wedges
- Chopped seeded jalapeno or serrano chiles, or other chile peppers
- Tostadas or tortilla chips
Instructions :
Prep : 15M | Cook : 6M | Ready in : 2H15M |
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Notes :
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