Chicken Pozole

Directions

  1. 1Place chicken thighs on a baking sheet with a rack.
  2. 2Season both sides of the chicken thighs with Lawry's Garlic Salt and pepper.
  3. 3Brown the chicken thighs in a pot.
  4. 4Add water, bay leaves, half an onion, and chicken breast to the pot.
  5. 5Cook the chicken until done, then remove the chicken breast from the pot and set aside.
  6. 6Add dried guajillo and arbol peppers to the pot.
  7. 7Remove the other half of the onion and the peppers from the pot, and blend them with some broth to create a sauce.
  8. 8Remove the chicken thighs from the pot.
  9. 9Add the hominy to the pot.
  10. 10Strain the pepper and onion mixture back into the pot.
  11. 11Shred the cooked chicken breast and add it to the pot.
  12. 12Mix well.
  13. 13Add the cooked chicken thighs back to the pot.
  14. 14Slice cabbage thinly and portion it into plastic bags.
  15. 15Cut limes into wedges and add them to the bags with the cabbage.
  16. 16Slice radishes and add them to the bags with the cabbage and limes.
  17. 17Measure out equal portions of pozole into bowls using a food scale.
  18. 18Add one chicken thigh to each bowl.
  19. 19Pour broth over the chicken and hominy in each bowl.
  20. 20Serve with the prepared garnishes.

Ingredients

  • 5 Chicken thighs
  • Lawry's Garlic Salt
  • Water
  • Bay leaves
  • White onion
  • Chicken breast
  • Dried Guajillo peppers
  • Dried Arbol peppers
  • Hominy
  • Shredded cabbage
  • Limes
  • Radishes

Equipment

Baking trayRackPotTongsBlenderStrainerSpatulaKnifeCutting boardBowlsFood scale