Pozole

By Violet_61

A thick Mexican stew. Serve with an array of diced radishes, shredded onions, cubed avocado tossed with lime juice, shredded lettuce/cabbage, sour cream, warmed corn tortillas and lime wedges on the side.

Ingredients

• 8-10 - cups water
• 2 -chicken breasts
• 1-28 oz. can green enchilada sauce or two 15 oz cans enchilada sauce ( I use 1 mild can & 1 medium can with roasted garlic)
• 1-28 oz. can white hominy-drained and rinsed
• 1-4 oz. can of chopped green chilies
• 1 large onion
• 3 cloves garlic
• 1 bay leaf
• salt and white pepper

Preparation

Step 1

Place chicken breasts in large pot with water, quartered large onion, garlic, salt and bay leaf. Cook until done (skimming off foam) about 20-25 minutes. Strain broth through a fine mesh sieve into a large bowl and set aside. Discard solids.

** OR if you are in a hurry use 2-cans of chicken breast meat (12.5oz)-drained

**OR if you prefer not to use the stock from the boiled chicken breasts use two 32 oz. boxes of chicken broth or stock.

Place chicken on a cutting board until cool; then coarsely shred with your fingers.

Place shredded chicken, sauce, chilies in large pot. Add reserved or boxed chicken broth; salt and pepper to taste. Add hominy and simmer until hot.

Serves 6.

Recipe can be doubled for large gatherings.

ON THE SIDE:
Serve with an array of diced radishes, shredded onions, cubed avocado tossed with lime juice, shredded lettuce/cabbage, sour cream, warmed corn tortillas and lime wedges on the side.