how to make chicken pozole/chicken Recipes
Chicken pozole is a Mexican stew that is often made with leftover chicken. It’s different from chicken and rice, refried beans and tamales, but it has its own flavor. The chicken is simmered in a spicy broth full of vegetables such as tomatoes and onions, which makes for a hearty meal. |
| how to make chicken pozole/chicken Recipes |
INGREDIENTS
(To prepare the chicken)
5 1/2 lbs whole chicken (thawed)
5 quarts of water to boil chicken
1/2 small onion
2 large bay leaves
1 Tbsp Mexican oregano
4 cloves garlic
(To Prepare the Pozole)
shredded cooked chicken
2 1/2 quarts chicken broth
5 to 5 1/2 quarts of water
2 to 3 - 30 oz cans of hominy (drained and rinsed)
3 oz of menudo spice mix (I used Bolner's Fiesta brand)
2 Tbsp chicken bouillon powder (optional)
salt to taste (I started with 1 Tbsp)
mathod
it is so cold today it's a great day for soup and not just any soup I'm going to show you how I make pozole or one of the ways here we go I'm going to be boiling a five and a half pound chicken I have completely thawed this whole chicken and let it set on my counter for about 20 minutes to remove the chill I'm going to fill an eight quart pot with about five quarts of water and I am going to bring it to a gentle rolling boil and allow it to cook for about an hour now if you are working with a very cold chicken or semi-frozen the cook time will definitely vary so for a more even cook time be sure that it's completely thawed now I'm going to add half of a small onion four cloves of garlic 2 large bay leaves and one tablespoon of Mexican oregano once my pot of water comes up to a gentle boil then I'm going to start the cook time you'll want to make sure that it's actually simmering and boiling before you start your cook time throughout the cooking process I will be skimming out any fat or foam that floats to the surface once my chicken is done I'm going to remove it from my chicken broth and I'm going to set it aside to be shredded and I'm also going to be reserving that chicken broth that's left in the pot to remove anything that I didn't skim out from the chicken broth I'm going to strain it through a strainer with a mesh cloth in there and it'll catch anything that I didn't skim out and as you can see there was some chicken left at the bottom of the pot so basically after straining your broth you are left with a cleaner broth to be used and this is two and a half quarts of broth that it yielded so now I'm just going to take two forks and Shred all of the chicken I'm probably going to remove most of the skin and just Shred the chicken you could also use your Clean Hands to shred the chicken I actually like to let the chicken set for about 15 minutes before shredding it so now that my chicken is shredded I'm going to set it aside and go over the rest of the ingredients I'm going to be using two cans or two 30 ounce cans of white hominy you could add more if you want more this is all I had in my pantry I'm also using three ounces of menudo mix this is a menudo spice mix I'll be using salt to taste and some chicken bouillon powder base I'm going to start with one tablespoon of salt and two tablespoons of the chicken bouillon powder okay so I'm working with a 12 quart pot now and I'm adding five and a half quarts of water to my two and a half quarts of chicken broth now I'm going to turn on the stove and I want to bring that up to a simmer I'm also going to add my mineral spice mix I'll also be adding my salt and chicken bouillon powder I want to taste this throughout before adding any more salt and if you do not have the chicken bouillon powder you don't have to use it you could just add the salt so once this is simmering I'm going to give it a mix and now I'm going to add my drained and rinsed hominy I basically drained both cans and gave it a rinse I'm going to give that a mix and I'm going to let this gently simmer for 45 minutes okay so it has been 45 minutes and you want to make sure that the harmony is tender and cooked through so at this point I am going to add in all of my shredded chicken because the chicken is completely cooked I'm basically going to combine it in the pot and just let it continue simmering for about 15 minutes just so that it can heat through and at this point your posole will be done I'm going to be garnishing my chicken posole with thinly sliced cabbage some thinly sliced Purple Onion and fresh lime you definitely can garnish with anything you like I also like to do thinly sliced Cherry radish when I have it but I'm serving a bowl and I'm going to dig in this chicken posole is an easy variation to making pozole and it's so delicious I hope you give this recipe a try I hope you like it.