Wednesday, March 7, 2012


Quick Chicken Pozole
2 lbs of Chicken, I got 2 legs and 2 thighs with skin for $2.50 at the Grand Central market
8-10 Dried New Mexico Chiles
1 Can of hominy
1 tbs Knorr chicken bouillon, or more to taste
1 tbs of Cumin
1 tbs of Salt
I tbs of Pepper
 4 Garlic cloves
1 Small cabage shredded
5 Radishes, sliced
1 Bunch of Cilantro
1 Lime
Pinch of Oregano

As a quick weekday meal, I used this recipe to create a cheater version of Pozole made with chicken instead of the traditional pork.  I seasoned the chicken with salt and pepper and seared it in a pan for flavor for about 1 minute each side. Then I put the chicken in a large pot filled with water and let it begin to cook.
While the chicken is cooking, prepare the chiles.  Remove the top, de-vain and remove the seeds out of each chile. Next, place them all on a hot skillet until they soften. This should take about 3 minutes or so.  Turn off the heat and add warm water to the skillet.  Soak the chiles in warm water for about 15 minutes.  Next place the chiles in a blender with the garlic and some salt and pepper.
Using a strainer, drip in the chile mixture from the blender into the pot where the chicken is cooking. Pour in slowly or you're in for a mess! Rinse the hominy in a colander and pour the hominy into the pot. Add salt, pepper, cumin, oregano and chicken bouillon. Let it all simmer for at least 30 minutes more or until the hominy and the chicken are done. Liberally add more salt or chicken bouillon to taste. Don't be afraid to add a lot of each! 
Serve the chicken pozole in a bowl and top it with cabbage, radishes and cilantro. I also like to add some lime.  Yummy!

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