Today they aired an episode where pozole was featured in cooked. We didn't have hominy, so we basically made our own variation
Chicken Pozole Recipe
1 tbs mexican oregano
1 tbs dried hatch chili (optional)
4 chicken breasts
4 32oz of chicken broth
1 large onion, diced
4 garlic cloves, diced
1 tbs of canola oil
2 cans of corn
3 small russet potatoes, diced (optional - but so good)
1 lb of tomatillos,
1 dried chipotle pepper, rehydrated (basically means bringing it back to life in boiling water)
2 poblano peppers, grilled
3 jalapenos, grilled (optional, can add less or more)
2 small onions, grilled
1 handful of cilantro sprigs
2 romaine lettuce leaves
Get a stockpot hot, add canola oil and wait till it becomes hot. Once sizzling, add your onions and garlic with all the dried seasonings until translucent. Add the broth and uncooked chicken breasts. Let the chicken breasts boil (probably 20 minutes, but this depends on your stove, so keep checking until they are boiled completely) Once, the chicken is cooked, remove them from the soup, shred, and toss back in.
Meanwhile, blend the sauce ingredients until it has a salsa consistency. Put the sauce aside, and get two cans of corn, drained to be put in the soup.
This is optional, but we also diced 3 small russet potatoes (peeled). It adds a great consistency to the soup and makes it heartier (since there aren't any beans in it)
Add the corn and potatoes with 2 tbs of the sauce. Let cook for 10-15 minutes and then add the remainder of the sauce. We added 3 jalapenos because we like our food spicy, but it's really all about preference. Add a dash of salt and pepper and let the soup summer for another 10-15 minutes.
1 radish, thinly sliced
1 handful of cilantro
1 avocado, diced
1 slice of lime
Once the soup is done, pour into a soup bowl and add the garnishments. Serve immediately.