Name: Pozole Blanco (Chicken Pozole)
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 8
Cuisine: Mexican
Ingredients: Organic Red Onion Bag; Lime; McCormick Ground Oregano; Knorr Natural Chicken Flavor Bouillon; Juanita's Foods Hominy, Mexican Style; McCormick® Whole Black Pepper; David's Kosher Salt; Mixed Chicken (8 Pieces); Cilantro; Fiesta Chili De Arbol, Hot; Elephant Garlic; Tanimura & Antle Green Leaf Lettuce

Add all the chicken pieces to a large stock pot.

Add 1/2 onion, 2 garlic cloves, salt and pepper.

Add water. About 5-6 cups. Enough to cover the entire chicken.

Put a lid on the pot and cook for 1 hour.

Remove the chicken from the pot and let cool slightly.

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Reserve all the liquid.
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When the chicken is cool enough to handle, shred.

Return the shredded chicken to the pot.

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Add the hominy and oregano.
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Pour remaining water into the pot.
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Add chicken bouillon. 
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(You can omit the chicken bouillon and use chicken broth instead).

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Cover and bring to a boil. 
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Reduce heat and cook for 45 minutes.
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Serve and add desired toppings.
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Pozole Blanco (Chicken Pozole)

Serves 6

70 mins prep

50 mins cook

120 mins total

What you need

How to make