Monica's Chicken Pozole
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 small
Yellow Onion (chopped)2 tbsps
Garlic (minced)1 tbsp
Mexican Oregano (dried)1
Bay Leaf1360 g
Hominy (canned, drained)8 cups
Chicken Stock110 g
Roma TomatoesDirections:
1
Preheat the grill to medium
2
Put the tomatoes on the grill or in a cast iron pan
3
Grill until the tomato skins are blackened and charred
4
Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor
5
Puree until well mixed, with uniform texture and no large chunks
6
Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree
7
Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes
8
Add the oregano and saute for another 5 minutes
9
Add the bay leaf, hominy and stock
10
Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour
11
Shred the chicken and stir it into the soup mixture
12
To serve, line soup bowls with spinach leaves
13
Ladle the pozole over the spinach
14
Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side