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L.A. Foodies Message Board L.A. Foodies+ Discussion Forum › Chicken Pozole Recipe

Chicken Pozole Recipe

Group Organizer
Springfield, VT
Post #: 4,933
2 1/2 pounds skinless, boneless chicken thighs
4tablespoons vegetable oil, divided
1-2 onion, course chopped
5 cloves garlic, minced
3 quarts chicken broth (I used low sodium broth on hand but reg is fine)
1.5 teaspoon crumbled dried oregano
1 teaspoons salt or to taste
4 tablespoons chili powder, or to taste
6 cups white hominy, rinsed and drained
1 bell pepper
2 thin sliced jalapenos
3 teaspoons cumin
3 bay leaves
black pepper to taste
juice of one lemon

10 tortillas cooked in a heavy cast iron pan lightly oiled


Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish with sliced radish, fresh cheese, avocado, cilantro, napa cabbage as desired.
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