My first Pozolé ever was at the Winslow-Lindberg Airfield in Winslow Arizona. Bob and I were on a trip for one of our many anniversaries and we had stopped in out of curiosity, interested in it’s history. The owners of the airport cafe were a sweet couple. She waited tables and worked the register and he cooked and entertained. Behind a keyboard at one end of the small diningroom he sang some songs and congratulated our marriage accomplishment. The pozolé was so yummy, a wonderful soup full of good ol’ fashion flavor. I had to copy that one and share it with my family.
5 Lg chicken thighs (boneless skinless)
1-32 oz. can hominy
4 cubes Knorr Mexican Chicken bullion-w/tomato
4 cups water
2-16 oz. cans Mexican Style stewed tomatoes
1-4 oz. can mild ortega chilies – diced
2 cloves garlic crushed
1 Tbl. dried Mexican oregano
1/2 tsp. fresh ground blk pepper
1 tsp ground chili pepper flakes
cayenne pepper and salt to taste
Optional: substitute 1-2lbs diced beef or pork tenderloin for chicken
Chopped lettuce, Sour Cream, chopped fresh cilantro leaves, Mexican oregano, lime wedges.
In a large dutch oven place chicken thighs, water, and bullion and bring to a boil. Simmer on low about 15 minutes. Remove chicken and dice into 1/2” pieces. Place back into the dutch oven and continue simmering on low.
Place the Mexican stewed tomatoes in a food processor and whirl for a few seconds or until the mixture resembles salsa. Add tomatoes to dutch oven with the remaining ingredients.
Simmer about 15-20 minutes to marry all the flavors.
Use cayenne pepper sparingly as it is quite spicy hot. I used 2 shakes of the bottle (shaker style) and added 1/4 tsp salt.
Serve it up in big bowls and garnish. Be sure to have plenty of warm tortillas on hand for this one.
Pozolé for Breakfast?
For a nice hot morning pick me up drop a poached egg into your bowl for a little mother and child reunion.
1 Peter 4:18 Should we not have compassion and a heart for the lost seeing that we were once lost as well?