Ingredients

The following ingredients have 4 Servings
  • 10 cups water
  • 2 pounds chicken breast
  • 1 small white onion (quartered)
  • 2 garlic cloves (peeled)
  • 2 teaspoons salt (divided)
  • 8 New Mexico or guajillo chiles (rinsed, stemmed, and seeded)
  • 3 (15.5-ounce) cans BUSH’S White Hominy (rinsed and drained)
  • Shredded cabbage
  • Radish slices
  • Limes
  • Diced onion
  • Dried oregano

Instruction

  • In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
  • In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
  • Shred the chicken into small pieces.
  • In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
  • Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
  • Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.