For Broth
- 4 lb chicken
- 6 liters water
- 1 large bunch cilantro
- 2 onions, cut in half
- 8 cloves garlic
- 2 Tb salt
- 1 large can (6#8oz) hominy
- 2 dried chiles anchos
- 3 dried chiles guajillo
- enough boiling water to cover the dried chiles in a bowl (may weigh down with a glass bowl)
- 1/3 c sesame seeds – toast before using
- 2 Tb white vinegar
Also …
- One bunch of radishes
- 4 limes
- dried oregano
- one onion, finely chopped
- half a lettuce or cabbage head, finely shredded
Bring all broth ingredients to a rolling boil, and turn down to low heat to simmer for one hour.
Strain broth, and wait for chicken to cool slightly. Shred chicken into bite-sized pieces – make sure they fit on your spoon!
*Note: depending on the pieces of chicken you chose, you may decide to reserve up to half of the chicken for another recipe. If using bone-in chicken, you will probably end up shredding all the chicken. I had boned breasts, so ended up using only 3 1/2 shredded breasts to get my pozole to a nice soupy consistency which still had plenty of shredded chicken in it.
Add hominy, and bring to a simmer, warming broth through for 30 minutes.
In the meantime, cover chiles with boiling water and soak for 15-20 minutes. Seed chiles and tear of stems. Puree in blender with vinegar, toasted sesame seeds, and one cup of reserved boiling chile water. Pour puree into broth and bring to boil over medium heat, then reduce to simmer and heat for 40 minutes. Add shredded chicken, and bring to simmer again, letting flavors meld for 30 minutes.
*At this point, the pozole may be served, or could be ready to throw into the fridge overnight. Remember that letting the pozole sit overnight actually makes it taste better when reheated!
Serve with thinly-sliced radishes, wedges of lime, a pinch of dried oregano, finely chopped onion, and finely shredded lettuce or cabbage.
