Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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ORIGINAL CHICKEN POZOLE RECIPE
INGREDIENTS
(To prepare the chicken)
5 1/2 pound whole chicken (completely thawed)
5 quarts of water to boil chicken
1/2 small onion
2 large bay leaves
1 Tbsp Mexican oregano
4 cloves garlic
(To Prepare the Pozole)
4 to 4 1/2 pounds shredded cooked chicken
2 1/2 quarts chicken broth (broth from boiled chicken)
5 to 5 1/2 quarts of water
2 to 3 – 30 oz cans of hominy (drained and rinsed)
3 oz of menudo spice mix (I used Bolner’s Fiesta brand)
https://amzn.to/2nAjzob (link for menudo spice mix)
2 Tbsp chicken bouillon powder (optional)
salt to taste (I started with 1 Tbsp)
INSTRUCTIONS
– In an 8 quart pot place whole thawed chicken and 4 1/2 to 5 quarts of water
– Add onion, garlic, bay leaves, Mexican oregano and bring to a gentle rolling boil
– Once water starts to boil then continue to cook for 1 hour or until chicken is cooked through
– Skim out any fat or foam that floats on the surface through out cooking process
– Remove chicken from pot , allow to cool for 15 minutes then shred
– Strain the broth from the pot and add strained broth to a 12 quart pot along with 5 to 5 1/2 quarts of water
Note: You will need 7 to 7 1/2 quarts of water/broth mix to start pozole
– Now add menudo spice mix, 1 Tbsp of salt to start, chicken bouillon powder, combine and bring to a gentle boil
– Once broth mixture is boiling add hominy and cook for 45 minutes or until tender
– Now add shredded chicken, combine and continue to cook for another 15 minutes
– Then serve and garnish with fresh cabbage, cherry radishes, onion and fresh squeezed lime juice.
– This recipe should yield at least 7 to 8 quarts of pozole
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