eat: pozole

of all the pozole i've tried, this is the best one i've had.

i love making a large pot so i can have it over and over. the flavor only gets richer. 

the recipe calls for chicken, but you can use pork or i make mine vegetarian (or "pozostrone" as someone has called it. lol). adding those extra veggies takes from the authenticity of it, but what the hell, let's get the fiber flowin.

Ingredients

*Note: You can downsize the amount of ingredients if you want to make a smaller pot. If you want, you can also make it more juicy or more thick, depending on how much broth you put in.

1. 1 large can of hominy
2. 7 chicken breasts (boneless, skinless for less fat) OR a medley of your favorite vegetables
3. 10+ California Chilis (dried)
4. 7+ garlic cloves (I like putting in a lot!)
5. Large pot of chicken (or vegetarian) broth 
6. Salt (to taste)

Cooking Instructions

The Puree

*Note: You can prepare this the day before, or if you want to make a lot at once, it freezes well. I would make more than you need, in case you find that you need more while making the soup.

1. Cut off the stem and de-seed the dried California chilis
2. Bring a lot pot of water to boil
3. Boil chilis until soft; don’t leave them too long or else they get diluted
4. Blend the soft chilis and garlic cloves together, until smooth; use some of the boiled chili water if needed
• It should turn out sort of thick and pasty
5. Put this aside until you’re ready to cook the soup

The Soup

1. Rinse the hominy
2. Cube chicken
• for vegetarian version, i use carrots, zucchini, mushrooms (and whatever else i have in the fridge) instead of chicken. 
3. Bring chicken broth to boil
4. Boil hominy, chicken and puree together for about 20-25 minutes, making sure that the puree dissolves.
• I put about 3 heaping mounds of the puree into the broth to create a rich red color
• Since the california chilis are not spicy, you can put in a lot and not worry about spice level
5. The soup is ready when the chicken is cooked through and you have a nice color to the soup
6. Put in some salt to taste and voila! you've got yourself pozole.

Side Fixings:

Cabbage – thinly sliced

Radish – chopped

Onion – diced

Cilantro – chopped into small pieces

Avocado – small pieces (optional)

Tostadas

Lemons