Per serving · Approximate values estimated by AI
Pozole Blanco de Pollo
Traditional dish · Mexican
A lighter version of pozole featuring chicken and hominy in a clear, savory broth seasoned with garlic and onion, traditionally served with a variety of fresh garnishes.
Ingredients
- Chicken breasts or thighs1.5 lbs
- Canned hominy2 (15 oz) cans
- Water or Chicken broth8 cups
- Garlic cloves4
- White onion1/2
- Saltto taste
- Black pepperto taste
- Chopped cilantrofor garnish
- Diced white onionfor garnish
- Lime wedgesfor garnish
- Dried Mexican oregano1 tsp
Steps
- 1
In a large pot, combine chicken, water/broth, garlic cloves, and half white onion. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until chicken is cooked through.
- 2
Remove chicken from the pot, shred it, and set aside. Discard the cooked onion and garlic.
- 3
Drain and rinse the hominy. Add the hominy and shredded chicken back to the pot.
- 4
Add dried Mexican oregano. Simmer for another 15-20 minutes to allow flavors to meld.
- 5
Season with salt and pepper to taste.
- 6
Serve hot, garnished with chopped cilantro, diced white onion, and lime wedges.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
