Chicken Pozole Blanco Recipe

Cooking Directions

• STEP 1.In a large pot, combine chicken, onion, garlic, and bay leaves. Cover with water and bring to a boil. Reduce heat and simmer until chicken is cooked through and tender.
• STEP 2.Remove the chicken from the pot and shred it using two forks. Set aside.
• STEP 3.Return the shredded chicken to the pot and add hominy, oregano, cumin, and salt. Simmer for another 15-20 minutes to allow the flavors to meld together.
• STEP 4.Serve the Chicken Pozole Blanco hot in bowls, garnished with avocado slices, radishes, cilantro, and a squeeze of lime juice.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Cooking Tips

• For extra flavor, you can roast the onion and garlic before adding them to the pot.
• If you prefer a spicier pozole, add some chopped jalapenos or a dash of hot sauce.
• You can also add some shredded cabbage or lettuce as an additional topping for added crunch and freshness.

Storage and Serving

• Chicken Pozole Blanco is best served hot.
• Garnish with avocado slices, radishes, cilantro, and a squeeze of lime juice for added freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.