Pozole

About this recipe

Pozole is served during major holidays such as Christmas, New Year, Thanksgiving, and any other major events. Pozole can come in a variety of different colors such as green, red, white, and with different meats like pork and chicken. There is a variety of condiments such as lettuce, onion, radish, cabbage, avocado, lime, sour cream, and tortilla chips.

Pozole was mentioned in the 16th century Florentine Codex by Bernardino de Sahagún. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. Historical texts state that the pozole of the Natives was made with sacrificed human flesh which is why it was only served on special occasions.

Ingredients

• A large pot
• 2 boneless chicken breasts
• 1 32oz Chicken broth
• 2 tablespoons of Seasoning (cumin, oregano, garlic and onion powder, Adobo and sazón) add more to your liking
• Potatoes (optional)
• 2 cans of green Chilies
• Fresh jalapeño peppers,
• ½ lime,
• Avocado,
• ½ large white/yellow onion,
• A bundle of cilantro
• 2 cloves garlic
• 1 big can RED Enchilada sauce (18 oz)
• 1 big can Hominy
• Garnishes: Lettuce, Radish, Lime, Avocado, Tortillas Chips, Sour Cream, Onion

Step-by-step cooking instructions

1. Cook and sear the meat in the soup pot first, season well. Then add the broth and CHOPPED potatoes to your pot. Let the potatoes cook by simmering in the chicken broth until almost done before adding fresh CHOPPED vegetables. Simmer for up to an hour or until vegetables are fully cooked.
2. Add the hominy, chilies, and enchilada sauce. Add water for desired consistency and season as desired. Simmer for 1–2 hours, stirring occasionally so that nothing sticks to the bottom of the pot.
3. Serve with lime, avocado and cilantro or other garnishes