Mexican Pozole II (Posole)Prep: 15 min Cook: 80 min Servings: 6by Salad Foodie401 recipes>
This is the second installment on my mission to try different methods of making pozole. It has similar ingredients as the first one I posted (see “Useful Links” below), is less spicy and requires a longer cook time. Here are some things I liked about this one: (1) ease of preparation - just dump everything in the pot (2) a generous ratio of meat and vegetables to liquid, and (3) a thicker broth. The jury is still out on which version is better. For now I am taking a break from Mexican soups!
- 1 pound boneless skinless chicken thighs (or pork shoulder), trimmed and cut in bite size pieces
- 1 20-ounce can red chile sauce (red enchilada sauce works fine)
- 4 cups chicken broth
- 1 medium onion, chopped fine
- 1 to 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon dried red pepper flakes (optional)
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 1 30-ounce can Mexican style hominy, undrained
- Garnishes: chopped cilantro, radishes and onions
- In a 4 quart saucepot, stir together chicken, chile sauce, chicken broth, onion, garlic, oregano, cumin, salt, red pepper flakes (optional), black pepper and bay leaf.
- Bring to a boil, cover, reduce heat and simmer for 40 minutes.
- Remove lid and add undrained hominy. Bring again to a boil, reduce heat and simmer UNCOVERED, stirring occasionally 30 to 40 more minutes or until broth reduces and is slightly thicker. (If soup becomes too thick at any point, add a little more water or broth to maintain desired consistency.)
- Serve with bowls of garnish choices.
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