Ingredients for the Pozole
* 3 pounds chicken breast bone in
* 3 pounds of chicken drumettes
* 3 lbs of hominy (1 can, I prefer Juanita’s brand)
* 1 garlic head
* 1/2
* Salt to taste
* 10 california pepper
* 8 cloves

Directions:
In a large pot add water 1/2 filled and bring to a boil
Add chicken, 1 garlic head, hominy and salt. Cook for 30 minutes in medium high heat

How to make the sauce:
10 - California pepers - deveine and rinse
8 - Garlics clovesIn a small pot add peppers and boil them for about 10 minutes in medium heat or until peppers a softIn a blender add the cooked pepper, and the 8 garlic cloves until you have a smooth sauce.
Use a strainer to remove what ever skin left over from the peppers

Add the sauce to the chicken and also add the hominy and mix. At this time you can taste the broth to make sure that it has the right amount of salt.
If needed you can add more salt or chicken bullion if you add chicken bullion this will definitely enhance the flavor 100%. Cook for an additional 30 minutes in medium heat or until the hominy is nice and soft.

How to make the very spicy salsa
2 cups of Chile de arbol peppers
3 tbsp of apple cider vinegar
1 tsp of dry oregano
2 bay leafs
5 cloves
3 large black peppers
6 garlic cloves
Salt to taske

Boil the peppers until soft about 15 minutes. Add all ingredients to a blender and blend until soft silky sauce.

Toppings for the pozole
Onions
Limes
Radish
Cabbage
Red Salsa
Tortillas Shells

The best recipe I can share is that if you add love as the main ingredient to all your recipes they will taste delicious

свернуть