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!