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Mexican Christmas Cuisine: Chicken Pozole

Yields6 Servings

Chicken Pozole
 1 lb pound boneless chicken breast
 1 tbsp extra virgin olive oil
 ½ cup onion, diced
 1 clove garlic
 4 cups chicken broth
 2 tbsp dried oregano
 1 tsp salt
 1 tsp freshly cracked pepperte
 1 tsp chili flakes
 2 cups hominy
 cabbage, shredded
 lemon or lime juice
 El Tapatio hot sauce (optional)
 tostadas (optional)
1

Cut the chicken breast into large chunks. Season with a pinch of salt and pepper. Add olive oil to a skillet or pan in medium heat and add the chicken. Let brown and then let cool to shred with a fork.

2

Add the diced onion and garlic, then the chicken broth and the shredded chicken to a large pot. Now add the chili flakes, oregano, and the rest of the salt and pepper. Let cook until it reaches to a boil then reduce heat to a simmer. Let cook for about an hour, then add the hominy and let cook for additional 30 minutes.

3

Take a bowl and add the pozole along with the shredded cabbage, the juice of a lemon and some hot sauce (optional).

4

Plate and enjoy!

Nutrition Facts

Servings 6