Pozole Blanco Pollo (White Chicken Pozole)

This a very yummy chicken soup -- kind of like Menudo without the tripe. The recipe is as old as the hills, way back from Aztec times. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken. This particular version is made with chicken, and is called “pozole blanco pollo” in the state of Guerrero, Mexico

Pozole Blanco Pollo (White Chicken Pozole)

1 4-pound whole chicken, cut into parts

Salt

1 red onion, sliced in half

1 6-pound 9-ounce can of hominy, drained and rinsed

4 large cloves of garlic, peeled

2 tablespoons dried oregano

Garnish:

1/4 whole cabbage, thinly sliced

1 tomato, cored, chopped

1 avocado, peeled, chopped

1 red onion, peeled, chopped

1 large bunch cilantro, chopped

1 large bunch watercress, chopped

Queso Fresco, sliced (Mexican cheese)

5 red radishes, thinly sliced

2 limes, cut into wedges

5 seeded jalapeno peppers, seeded and chopped

6 corn tortillas, fried crisp

Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20 to 30 minutes.

Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add dried oregano. Bring to a simmer and cook for an additional 20 minutes.

While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

Serve Pozole in individual bowls topped with the garnishes of your choice. Serve with fried corn tortillas.

Serves 6.