Pozole, a beloved Mexican stew, comes in various forms, but the creamy, comforting white chicken pozole is a true standout. This hearty dish features tender chicken simmered in a rich broth, enhanced by the subtle spice of hominy and the bright freshness of toppings like shredded lettuce, radishes, and onions. Its versatility allows for customization to individual tastes, making it perfect for a cozy weeknight meal or a festive gathering. Whether you're a seasoned pozole aficionado or a curious newcomer, this recipe offers a delicious and authentic take on this classic.
This authentic white chicken pozole recipe will guide you through each step, from preparing the broth to assembling the perfect bowl. We'll cover essential techniques to achieve the ideal texture and flavor, ensuring a pozole that's both satisfying and memorable. Get ready to savor the deliciousness of this traditional Mexican comfort food.
Tools Needed
- Pot
- Blender
- Knife
- Cutting board
Ingredients
- Nistamal (precooked corn): 1 kg
- Whole chicken: 1
- Onion: 1 whole + 1/4
- Garlic: 4 cloves + 3 cloves
- Thyme: 1 bunch
- Marjoram: 1 bunch
- Chile de árbol
- Chile pua
- Tomato: 1
- Radishes: 2
- Avocado: 1
- Lemon: 1
- Romaine lettuce: 1
- Water: 3 liters
- Salt: 1 tablespoon
Step-by-Step Instructions
Step 1. Preparing the Broth and Chicken
- In a large pot, bring 3 liters of water to a boil. Add the nistamal (precooked corn).
- Add one whole onion and one whole head of garlic to the pot with the corn. Continue cooking.
- After approximately 1 hour 50 minutes of cooking the corn, remove the whole onion and garlic head. Add the whole chicken to the pot.
- Add the thyme and marjoram (tied together) to the pot. Add salt, the blended garlic and onion mixture.
- Cook for another hour until the chicken is cooked through. Shred the chicken.
Step 2. Making the Chile Sauce
- In a separate pan, heat oil and fry the chiles de árbol and chile pua until golden brown. Remove from the oil.
- In the same pan, fry 1/4 of an onion and one tomato (chopped) until golden brown.
- Blend the fried chiles, tomato, and onion with a bit of the frying oil and some water to create a sauce.
Step 3. Preparing Aromatics
- Blend 4 cloves of garlic and 1/4 of an onion separately.
Step 4. Serving the Pozole
- Serve the pozole topped with shredded chicken, lettuce, radishes, avocado, lemon juice, and the pozolera sauce.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Adding marjoram and thyme enhances the flavor of the pozole.
- Don't burn the chiles while frying them.
Nutrition
- N/A
FAQs
1. Can I use canned hominy instead of dried?
Yes! Canned hominy is a convenient substitute. Just be sure to rinse it well before adding it to the broth.
2. What kind of chicken should I use?
Bone-in, skin-on chicken thighs or a whole chicken work best for maximum flavor. Chicken breasts can be used but might dry out.
3. How can I make this recipe spicier?
Add a few slices of jalapeño pepper to the broth while it simmers, or stir in a dash of your favorite hot sauce before serving. You can also add a pinch of chili powder.
This authentic white chicken pozole recipe delivers a taste of tradition, offering a comforting and flavorful meal perfect for any occasion. Enjoy the rich broth, tender chicken, and the satisfying crunch of your favorite toppings. Now, gather your ingredients and embark on this culinary journey to create your own bowl of delicious homemade pozole!