Tia Gloria's Chicken Pozole
- 1 whl chicken
- 1 c. Hominy, Nixtamal
- 1/2 c. Dry pinto beans
- Mew Mexican red chile, In Pwdr form
- Bay leaves
- Green cabbage
- Green onions
- Cook a half a c. of dry beans in water, oregano, onion and garlic. When there is about 30 min cooking time left add in 1 c. of nixtamal. You can find it in the meat department, frzn food section or possibly specialty food section in dry form. In some parts of the Southwest, like New Mexico, nixtamal or possibly hominy is called posole.
- Set aside beans and nixtamal after they are done.
- At the same time you are cooking the beans and nixtamal, cook the chicken.
- Remove all the skin from one whole chicken and cook it in a stock pot with plenty of water. Season the chicken with salt, pepper, garlic, oregano, bay leaf, etc.
- After the chicken is done, de-bone it cut it up into chunks and return it to the chicken broth. (If desired, you can cold the chicken broth in the refrigerator overnight and remove the excess fat. There will be little need to do this because there will not be too much residual fat if you cook the chicken without the skin.)
- Add in the beans and nixtamal to the chicken and broth. Depending on how warm you like your dishes, add in 1/8 to 1/4 c. New Mexican chile. Remove the pcs of garlic and onion from the broth, if desired. Correct the seasoning and simmer for 10 min on low heat, allowing the flavors to marry.
- Top with a garnish of finely minced cilantro, green onion and shredded cabbage. Squirt a little lime juice on top.
- Serve with a side of salsa and flour tortillas.
- Dead With Tia Gloria's Posole"
- "Reading my mind again, Tia (Aunt) Gloria informed me which pozole had originated in the state of Guerrero and which the first pot of pozole which had ever cooked was made with chicken. It was later modified by using pork, but the more autentico was the way she made it, con pollo."**
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