Chicken Pozole

Chicken Pozole w/homemade tortilla chips

The best part about being Mexican is the food and I am so lucky to have the most amazing cooks in my family.  One of them is my sister, Jen.  She has quite a gift and I’m constantly bugging her for her recipes.  Being sisters, we have very similar tastes in food so I think everything she makes is just perfect!  Here Jen shares her easy and authentic recipe for chicken pozole with homemade tortilla chips.  My other sister also makes a mean pozole.  Maybe I can convince her to share her recipe and they can battle it out for the title here.

What is pozole?  Pozole is a Mexican soup made with hominy and meat, usually pork.  It is often served during special occasions and is often garnished with shredded cabbage, chile peppers, onion, garlic, avocado, salsa and/or lemon/limes.

In researching the history of this dish, I found some pretty disturbing information.   (As a warning:  if you are easily grossed out…skip over this paragraph).  Ancient Aztecs considered maize (whole hominy kernels) to be sacred.  Early Americans thought that the Gods made humans out of masa (a maize-based dough).  In an act of religious communion, humans were ritually sacrificed by having their hearts torn out.  The “rest” went into the dish.  After cannibalism was banned,  pork became the meat of choice as one Spanish priest claimed it “tasted very similar”.   My family prefers chicken.

Chicken Pozole Ingredients

  • 3  chicken breasts (boneless and skinless)
  • 2 cans of pozole(hominy), 30 oz
  • 1 package or 2.5 oz chili powder
  • 1/2 white onion
  • 1 tsp comino (cumin)
  • 1 tsp minced garlic
  • 2 tbsp Knorr Chicken Flavored Bouillon
  1.  In large pot, combine chicken, onion, and salt (optional).  Boil.
  2. Shred chicken (do not drain broth).
  3. Add pozole, comino, garlic, and bouillon.  Cook on medium heat for 1.5 hours.
  4. Garnish with lemon and thinly shredded cabbage.

Simple Homemade Tortilla Chips

  1. To make homemade tortilla chips, cut corn tortillas in quarters.
  2. Fry in vegetable or peanut oil.
  3. Place on napkin to drain excess oil.  Sprinkle with salt or your favorite seasoning.  (You MUST try Julio’s seasoning…a special combination of seasoning straight out of our hometown Del Rio, TX).

This is also a perfect recipe for the crock pot!

Thanks Jen!

Meatball Sandwich & Parmesan Garlic Baked Fries

Meatball Sandwich, Fresh Garlic & Parmesan Baked Fries

Meatball Sandwich:

  • 1 lb Ground Beef, Pork, or Turkey
  • 3/4 cup Italian Breadcrumbs
  • Salt (to taste)
  • 32 oz. Pasta Sauce

To start the meatball sandwich, mix all ingredients in a large bowl.  Divide and form 8 or 9 large-sized meatballs.  This is enough for about 4 sandwiches.  Wrap meatballs in foil and bake for 15 minutes at 450 degrees.

Drain any grease off the meatballs.  They will not be completely done at this point.  To finish them, combine meatballs and your favorite pasta sauce in a large sauce pan.  Cover and let simmer on medium heat for 10 more minutes.

Any bread/bun will do but I was lucky enough to have some fresh sourdough around.  I toasted it very well, added butter, a dash of garlic salt, and sprinkled Italian seasoning on each piece.

I laid 2 or 3 meatballs to the toasted sourdough bread, heaped on a couple of spoonfuls of pasta sauce, and placed cheese on top.  It melted nicely.  You can use any cheese you like but I recommend mozzarella or provolone!  And these fries were just perfect with it…

Fresh Garlic & Parmesan Baked Fries:

  • 4 Medium Idaho Potatoes
  • 1/2 cup Parmesan Cheese (fresh preferred)
  • 2/3 Cloves of Crushed Garlic
  • 2 tbps. Extra Virgin Olive Oil
  • Salt (To Taste)
  • Parsley (Fresh or Dried)

Cut  potatoes into strips to make fries.  (I left the skin on because I don’t mind it and I am too lazy to peel them but scrub well!). In a large bowl, add olive oil to potatoes and shake/stir to cover thoroughly.  Add salt, Parmesan cheese, fresh crushed garlic, parsley, and mix/coat well.   Bake for 20 minutes at 450 degrees.  Turn fries halfway through cooking time.  Bake 5 minutes longer if you like them crispy!

I was surprised at how fast and easy this was to make.  The kids in my family can eat spaghetti everyday so this is a nice change that they seemed really excited to try!  Also I don’t think I’ve ever seen my boyfriend happier than when he was eating this for lunch the other day.  Hope you enjoy as much as we did!