Perfect cuernavaca style white pozole with chicken Recipes

cuernavaca style white pozole with chicken. Pour chicken broth and add tomatoes; season with salt and pepper to taste. Bring mixture to a boil then reduce to medium-low heat. Fill a large stockpot halfway with water and add half an onion, garlic bulb and chicken flavor bouillon.

Omit the chicken broth and use the liquid the meat cooked in for the rest of the recipe. Another option is to use half pork and half chicken. Tastes just like the homemade Pozole my Mexican friends make! You can have cuernavaca style white pozole with chicken using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of cuernavaca style white pozole with chicken

1. You need 1 can of hominy.
2. Prepare 1 lb of chicken drumsticks.
3. Prepare 3 of bay leafs.
4. It's 1 of hard boiled eggs.
5. You need 1 of adobo.
6. You need 1 of chicken cubes.
7. Prepare 1 of avacados.
8. It's 1 of cabbage.
9. Prepare 1 of onion.
10. You need 1 of oregano.

Pozole Blanco (CC Photo by Food Colors). Pozole is a traditional soup that originated in the pacific region of pre-Columbian Mexico. Composed of hominy, pork (sometimes chicken), and served with a wide array of garnishes, pozole adds to the enjoyment of many family gatherings and celebrations in Mexico. It will keep in the freezer for up to three months.

cuernavaca style white pozole with chicken step by step

1. put chicken in a gallon in a half of water with onion let boil.
2. add bay leafs about 3-4 pinches of oregano.. about 3 chicken cubes and Adobo to taste.. constantly taste your soup to see if it's too salty..
3. wait about 10 minutes and add hominy.. hominy takes about 29-25 minutes to cook and obsorb flavor...
4. when done, serve in bowl and add avocado, egg and cabbage. (ps this is the way my mother in law cooks it and I learned how to make it for my honey .. the egg, I don't agree with..but its actually not that bad ^_^) add salt and lemon to taste.

You can make this soup with any pre-cooked chicken or turkey. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, then reheated over low heat. Pozole is a traditional Mexican stew that's made with hominy and meat (either pork or chicken) and its commonly garnished with cabbage, chile peppers, radishes, avocado, cilantro or limes. Pozole (posole) is a Spanish word, pronounced Po-ZO-leh.