Traditional Pozole
A clean and comforting broth of cacahuazintle corn with shredded chicken, served with a variety of fresh garnishes to customize to taste.
120 min
Easy
Mexicana
6 servings
The story behind
Pozole comes from the Nahuatl word "pozolli," which means "foamy" (because of how the corn opens up when cooked). It has been prepared since the time of the Mexica, especially in religious ceremonies in the empire of Tenochtitlán.
Pozole is the foundation of tradition, where the pure flavor of the corn and meat are the stars. I love a table full of colors: the green of the lettuce, the red of the radishes, and the golden of the tostadas surrounding the clay pot. It is a dish that invites you to sit down and enjoy a Mexican ritual that has been passed down through generations, just as seen in this family meal.
Instructions
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1Boil the hominy in a large pot with plenty of water, the onion, and the head of garlic until the corn blooms.
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2Add the chicken to the pot (or cook separately for a clearer broth) and cook until tender. Shred it and return it to the pot.
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3Season with salt to taste and simmer so the flavors concentrate.
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4Remove the onion and garlic before serving to keep the broth clean.
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5Serve the pozole very hot in traditional clay bowls.
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6Place plates with chopped lettuce, radishes, limes, and tostadas in the center of the table.
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7Each person can add oregano and chili powder to taste for their personal touch.
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