10 steps to perfect chicken pozole recipe

Aditya

– lbs chicken (thighs) – 2 cans hominy – 1 onion, 4 cloves garlic – 2 tsp cumin, 1 tsp each oregano, smoked paprika, 1 tbsp chili powder – Salt, pepper – Garnishes: radishes, cabbage, avocado, lime, cilantro, jalapeños

Ingredients

White Scribbled Underline

Prepare Chicken:

Season chicken with salt, pepper, and cumin. Brown in oil in a large pot over medium-high heat; set aside when done.

Sauté Aromatics:

– In the same pot, add chopped onions and sauté until translucent. – Add minced garlic and continue to sauté for another minute.

Spice it Up:

Stir in ground cumin, dried oregano, smoked paprika, and chili powder. Cook for another 2 minutes to enhance the flavors.

Add Chicken and Broth:

– Return the browned chicken to the pot. – Pour in enough chicken broth to cover the chicken. Bring it to a simmer.

Simmer:

Cover the pot and simmer for about 30-40 minutes or until the chicken is cooked through and tender.

Hominy Time:

Add the drained and rinsed hominy to the pot. Simmer for an additional 15-20 minutes.

Adjust Seasonings:

Taste the pozole and adjust the seasonings, adding salt and pepper as needed.

Serve Hot:

Ladle the hot pozole into bowls. Top each serving with shredded chicken.

Garnish and Enjoy:

Customize your pozole with an array of garnishes such as chopped radishes, shredded cabbage, diced avocado, lime wedges, chopped cilantro, and sliced jalapeños.