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Posts Tagged ‘hominy’

Pozole — Festive Mexican Chicken Hominy Soup


Yields:
6 servings

  • 2 C Senora Camacho’s mole (separate recipe)
  • 15 oz. chicken broth
  • water to top off
  • 15 oz. white hominy
  • 1/2 C green onions
  • 8 oz. cooked chicken, shredded
  • 2 limes
  • 1/4 C chopped cilantro
  • 1 avocado cut in chunks.

Mix mole with chicken broth and water and heat. Add chicken, hominy, and green onions. Cook until chicken has absorbed flavors. Add avocado. Garnish with cilantro and lime juice.
Mexicans know how to make a little meat go a long way, not because they necessarily prefer to, but because the high cost of meat forces them to. And that, I think, is appropriate use of meat: as a condiment. For this pozole you don’t have to use primo chicken breast. Cook up a scrawny little fryer. I’m surprised more Mexican restaurants don’t serve pozole. The base of this soup is mole. See the previous post for the mole recipe.

See Pozole on Key Ingredient.

Texas Caviar

Thank you to frugalwench, who gave me the idea to try this! As with all my posts that have a keyingredient recipe embedded, sometimes keyingredient gets confused if more than one recipe from their site is on the same web page. So click the title to see the individual post and that usually clears it up. 🙂

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