- 1). Rinse chili peppers well. Remove seeds and stems from peppers (do not use seeds and stems) and rinse again in a small bowl, several times with cold water.
- 2). In a small pot filled almost to the top with water, boil peppers for 10 to 15 minutes, until slightly soft. Let cool, and drain water out completely. Rinse.
- 3). In a large stockpot, boil 1 3/4 qt water. Drain and rinse white hominy well, and add hominy to pot of water. Boil for 10 to 15 minutes.
- 4). Remove all the meat from the chicken (excluding skin) and shred the meat into small chunks. Set aside.
- 5). Mix chili peppers, water, garlic clove, 1/3 of onion and salt. Blend 1/3 of contents into blender or food processor at a time, until liquefied. Add mixture into water with hominy and cook another 10 to 15 minutes.
- 6). Add the shredded chicken chunks into the rest of the pozole meal, and let it cook for another 10 to 15 minutes, or until it is well mixed and ready to serve.
- 7). Serve in a bowl with chopped onion and squeezed lime juice and eat with warm tortillas.
previous post