The problem is that it is sort of like asking someone to make you “taco night”! Pozole is a big production, not in the making of it, but in all of the wonderful garnishes you can add to it.
What Is Pozole?
Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken. This particular version of Arturo’s is made with chicken and is called “pozole blanco” in his native state of Guerrero, Mexico, where pozole is practically the state dish. While in New Mexico pozole is traditionally served on Christmas eve, in Guerrero it is served every Thursday and Saturday, all year long. Light and healthful, pozole is also a common Mexican cure for a hangover, ironic in that it is also traditionally enjoyed with mezcal. This recipe uses canned hominy that’s already been cooked. You can cook dried hominy from scratch, but it takes time, just like cooking dried beans does.
Making-Ahead and Storing Chicken Pozole
Make this chicken pozole recipe — without its garnishes — up to 2 days ahead of time and store tightly covered in the refrigerator until you’re ready to heat and serve. Prep the vegetables for the garnish 1 day ahead of time (except for the avocado) and store covered in the refrigerator. Reheat the pozole on the stovetop over medium low until heated through and the chicken reaches 165°F. Freeze pozole — without garnishes — in a freezer safe zipper bag or container for up to 3 months. Defrost in the refrigerator overnight. Reheat on the stovetop over medium low heat until heated through and the chicken reaches 165°F.
Try These Mexican-Inspired Soups and Stews
Albondigas Soup (Mexican Meatball Soup) Chicken Tortilla Soup Pork and Poblano Stew Mexican Chicken Lime Soup (Sopa de Lima) Tomatillo Chicken Stew
1 (4 1/2 to 5 1/2-pound) whole chicken, cut into parts Kosher salt 1 red onion, sliced in half 1 (105-ounce) can hominy, drained and rinsed, divided 4 large cloves garlic, peeled 1 to 2 tablespoons dried oregano (Mexican oregano if you have it)
Garnishes:
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 Mexican cheese, Queso Fresco, sliced Several red radishes, thinly sliced 2 limes, cut into wedges Chopped seeded jalapeño or serrano chilies, or other chili peppers Tostadas or tortilla chips
Simmer uncovered until the chicken is tender and cooked through, about 20 to 30 minutes. 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. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 tablespoons of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes. Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.
