Entree: Mexico – Pozole de pollo (Chicken pozole)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 2 (29 oz / 820 g each) cans hominy, drained (58 oz / 1.65 kg total)
- 8 cups (1.9 L) low-sodium chicken stock or water
- 1 large white onion, quartered (approx. 10 oz / 280 g)
- 8 garlic cloves
- 2 bay leaves
- 1 tsp (5 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Shredded iceberg lettuce or cabbage, for garnish
- Sliced radishes, for garnish
- Lime wedges, for serving
- Chopped onion and chopped cilantro, for garnish
- Dried oregano, for sprinkling

Instructions

1. Place whole chicken, quartered onion, 4 garlic cloves, bay leaves, and stock or water in a large pot; bring to a simmer, skimming foam, then cover and simmer gently 45–60 minutes until chicken is cooked through and tender.
2. Remove chicken to a cutting board, cool slightly, shred meat off bones (discard bones and skin as desired) and set shredded chicken aside; strain broth and return to pot.
3. Add hominy, remaining crushed garlic, oregano, and optional cumin to broth; simmer 20–30 minutes to meld flavors.
4. Return shredded chicken to pot, heat through, adjust salt and pepper, and serve hot with bowls of shredded lettuce or cabbage, radishes, chopped onion, cilantro, lime wedges, and a sprinkle of dried oregano.