You say pozole, I say posole. Either way, it's yummy and a repeated favorite at the Nolazco household. Yes, it's a traditional Mexican dish. My husband is Guatemalan but we've never been much for rules. I also don't make it the traditional way, but it seems everyone has a loose interpretation of this classic soup.
I started with these goodies, among others...
Heat a large pot to low-medium heat. Add olive oil and cook chicken breast until cooked through. I just season mine with pepper. You could always use a roasted chicken as well, but I find this just adds about 10 extra minutes, as opposed to seven dollars. You can always make this a vegan dish, but I'm not about to do that. Once finished cooking, I remove the chicken and let it rest. I add more olive oil, onion, and garlic.
While the onion is sauteing, I take the chipotle peppers in adobo sauce and puree them in the blender. Sometimes I add a splash of water to help it mix up. This is pretty untraditional. I used to just add plain spices to the onions, which would help with color and flavor. But this has such a great impact on the flavor with little effort. I made it this way once, and due to my husband's demand, I haven't gone back to traditional spice way.
So add about 2 tablespoons of the adobo mixture. Yes, you will have leftovers. Add them to an egg sammy like my husband does or make this AMAZING hot sauce we used as favors at our wedding. Or mix with mayo and use it for a spicy BLT! I also added some smoked paprika and a little cayenne pepper but that's because my husband is a spicy super star, and I knew I wouldn't be eating this! Once everyone seems friendly, pour in the chicken stock.
I then bring it to a boil. Once at a boil, add the hominy. I totally blanked and forgot to take a picture of it. It looks like corn that has exploded... like white, wet, popcorn. To be honest, when we didn't have hominy in the house, I've totally substituted garbanzo beans in place and didn't hear any complaints. But Oscar doesn't complain much. Dinner is dinner. And he's happy to get just that.
I simmer it for about 30 minutes, usually enough time to get my dishes done and look at instagram one too many times. Shred your chicken and add it for the last ten minutes or so.
Be sure to supplement this dish with plenty of radishes, lime juice, avocados, and tortilla chips. Oscar had to be sure I mentioned the chips. It's apparently very important [and not pictured]!
- olive oil
- 2 chicken breasts
- 1 1/2 yellow onions
- small can of chipotle peppers in adobo sauce
- smoked paprika, cayenne pepper, to taste if desired
- 2 garlic cloves
- 64 oz chicken broth
- 30 oz hominy
- cilantro, radishes, lime, avocado, and tortilla chips as desired
Heat olive oil to medium and cook chicken through. Meanwhile, chop 1 1/2 yellow onions. Blend chipotle peppers in blender with small splash of water. Remove chicken and set aside. Add more olive oil, onions, and grated garlic.
Once onions are translucent about five minutes, add 2 Tbsp of pepper mixture and desired spices. Stir and cook for a few minutes. Turn heat up. Add chicken broth and bring to a boil. Add hominy and shred chicken while it boils, for about 20 minutes. Add shredded chicken and cook for additional 10 minutes.