Mexican Pozole II (Posole) Recipe
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!
Prep time: | Mexican |
Cook time: | Servings: 6 |
Goes Well With: heated flour tortillas, cornbread, salad
Ingredients
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Directions
- 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.