Authentic Mexican Pozole may become your new favorite dish. It’s now my favorite dish.
We recently went to Santa Fe, New Mexico and I discovered this quaint little restaurant that served Chicken Pozole. Usually, I like to try new items on the menu and It was so good, I ordered it three times! :)
It's got just the right spices to make your mouth and your metabolism feel fabulous.
Pozole is a great weight management tool because of its low calories. A bowl of pozole has 120-150 calories. It’s filling and nutrient-rich and amazingly delish!
Make this Delicious recipe and let me know how much you love it!
It's so Simple!
1 lb. Chicken, Pork, or Beef (I prefer Chicken)
2 Garlic Cloves, peeled and chopped
1 tablespoon cumin powder
1 white onion, chopped
2 garlic cloves, chopped
2 tablespoons unrefined and cold-pressed olive oil
1/2 teaspoon black pepper
1⁄2 teaspoon cayenne pepper
2 tablespoons chili powder
1 tablespoon salt
1⁄4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 - 5 cups beef, chicken bone, or veggie broth
1 cup canned diced green chilis (optional)
salt to taste
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (optional garnish)
1. Prepare the onion and chop
2. Peel the garlic and chop
3. Chop the jalapenos, discard the seeds or your mouth will be on fire!
4. Drain and rinse the hominy
5. Place the chopped meat in a large saucepan.
6. Add the onion, garlic, pepper, cumin, oregano, and other spices and broth.
7. Stir in the canned hominy.
8. Stir in green chilies and jalapenos (optional).
Cook at a simmer, covered, for 30 minutes until the meat and hominy are tender.
Serve in soup bowls.
👉This recipe is so delish! I hope you love it as much as I do.
Great Posole Garnishes:
lots of lime/lemon wedges.
Shredded cabbage(not red).
Huge Love and Support,
Fun Fact ...
📌Hominy comes from yellow or white maize, also known as field corn. Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with. Nixtamalization also helps the kernels release more of their nutrients, including niacin (also known as vitamin B3), and makes them easier to digest, too.