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