- 29 oz can La Preferida White Hominy
- 15 oz can La Preferida Chick Peas
- 2 lbs. chicken, boneless, skinless
- 2 dried chiles anchos
- 1 garlic clove
- 1 med. onion, sliced
- 8 cups chicken broth
- 2 Tbls La Preferida Tomato Paste
- 2 Tbls La Preferida Olive Oil
- 1 Tbls La Preferida Whole Chipotle Peppers
- 1 tsp salt
- 1 tsp black pepper
Ingredients: Radish and Cilantro Topper
- 10 radishes
- 4 limes, juiced
- 1 bunch of cilantro
- pinch of salt
- pinch of black pepper
Preheat your oven to 325º
In a small skillet, over medium-high heat, toast chiles anchos, turning periodically, until darkened and fragrant. Once darkened, move them to the oven for 10 minutes. Once done, put chiles anchos in a medium bowl with 2 cups of hot water, cover, and set aside for 5 minutes.
Drain the chiles — saving a ½ cup of the water. In a food processor (or blender), combine chiles, ½ cup of reserved water, garlic, chipotle peppers, and tomato paste — pulse/blend until smooth and set aside.
In a large pot, heat oil over medium heat. Cook chicken flat on pot and brown both sides. Remove from pot and cut into strips. In the same pot, cook onion until translucent, stirring occasionally. Add prepared chile base and stir until thick and darkened (about 4 minutes). Add chicken, broth, hominy, chick peas, and salt and pepper to taste. Cover and simmer for 45 minutes.
While your ingredients simmer, prepare the radish and cilantro topper…
In a food processor (or blender), pulse radishes and cilantro until coarse. Place in a bowl with lime juice, salt, and pepper — mix well.
When pozole is done, serve with radish and cilantro topper. You can also top with chips, diced avocados, sliced jalapeños, queso fresco, and sour cream.