- Servings: 6
Ingredients:
| 1 lb | Boneless Skinless Chicken Breast |
| 3 | Fresh Cloves Garlic |
| White Onions, amount as desired | |
| 1 Tbsp | Salt |
| 1 Tbsp | Olive Oil |
| 1 Tbsp | Pepper |
| 1 gallon | Water |
| 1 bag | Dried Chilies Pasilla |
| 1 | Large Can of Hominy |
| 1 bunch | Radishes |
| 1 | Whole Cabbage |
Directions:
1. Salt and Pepper Chicken breast.
2. Drizzle olive oil over chicken.
3. Cut chicken into bite size pieces.
4. Place chicken into a large pot with the water; add 2 cloves chopped garlic and the onion.
5. Boil chicken for about 30 minutes.
6. While chicken is boiling, boil chili pasilla for 30 minutes.
7. Once chili is soft, remove stems and as many seeds as possible.
8. Blend chili with remaining garlic clove, a little salt, and 1/2 cup of water.
9. Strain the chili mixture in order to remove the remaining seeds and skins.
10. Add the chili mixture to the chicken and water.
11. Then add the entire can of hominy.
12. Boil for about 30 minutes.
13. Serve immediately with chopped cabbage and chopped radishes on top.
Helpful Tips:
Lemons (juiced), cilantro, and onions freshly chopped may be added to pozole.
