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About the Recipe

• Follow closely the preparation steps because you will work in different stages and with many ingredients.
• The maize that is used to make pozole is the white hominy, which comes from the cacahuazintle corn and by no means use another type of maize.
• The white hominy that is used in this preparation should be precooked, if you get it raw these steps must be followed.
• It is very important to use skinless chicken breasts so a lot of fat doesn’t accumulate in the pozole.
• The preparation time is of 1 hour 15 minutes.
• This recipe serves about 6 plates.

Ingredients

Cookware

Directions

1. Clean 2 skinless chicken breasts and put them in a saucepan, then reserve.
2. Put in a colander 1.1 lbs of precooked white hominy and rinse it.
3. Transfer from the colander to the saucepan (where the chicken is) the precooked white hominy that was rinsed.
4. Also add in the saucepan:

• 1/2 Onion (2.4 oz).
• 1 Garlic clove (.1 oz).
• 2 Bay Leaves.
• The enough Water to cover all the ingredients.
• 1/2 tablespoon of Salt.

5. Bring the saucepan water to a boil over high heat.
6. When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the white hominy is well cooked (also time 20 minutes).

1. Put in another saucepan:

• 8 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover the saucepan ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chilies that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove (.1 oz).
• 5 Coriander sprigs.
• 2 Epazote sprigs.
• 1/2 teaspoon of Cumin.
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Put in the saucepan:

• The Green Salsa that was blended.
• 1/4 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.
5. Verify that the chicken breasts that were left cooking are well cooked, its color must be white outside and inside; if not cook them for a longer time.
6. Take from the saucepan the chicken breasts with the kitchen spoon, wait until they cool a little and shred them; then set aside.

1. Put in a ramekin 2 tablespoons of oregano, then set aside.
2. Cut 3 limes into wedges and put them in another ramekin, then set aside.
3. Slice 3 radishes and pass them to another ramekin, then set aside.
4. Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
5. Finely chop 1/2 onion (2.4 oz) and put it in another ramekin.
6. Take all the ramekins to the table, in which the ingredients were put.

1. Dice 2 avocados, put them in a ramekin and take it to the table.

2. Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken; if not cook it for a longer time.
3. Add in the saucepan, where the maize is:

• The Chicken that was shredded.
• Strain the Green Salsa that was cooked.
• The enough Water to have the consistency of a watery soup.
• 1/4 tablespoon of Salt.

4. Mix the saucepan ingredients and bring the broth to a boil over high heat.
5. When the broth boils reduce to low heat, cover the saucepan and leave the green pozole with chicken cooking for 10 minutes, so the flavors mix.
6. When the cooking is done discard:

• The 1/2 Onion.
• The Garlic clove.
• The 2 Bay Leaves.