Not my Mom’s Pozole – Authentic Mexican Recipe

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When I was younger I remember eating Pozole all the time. It was something highly requested from not only us but family visiting. It was one of my mom’s best dishes she ever made and we all loved it! Now that I am an adult I don’t have the chance to go home and eat her awesome pozole so I decided to try and make it myself. I have always been intimated to make it because it seemed like such a hard dish to make. But I think that was only because my mom would always make such a big batch. Since it’s really just K and I who will eat it since the boys are picky. I didn’t need to make a batch to feed an army.

There were some things I did differently as well but at the end of the day the result came out tasting amazing! I’ve always wanted to make pozole just like my mom’s.

I think it was more special that it came out tasting just like my own. This recipe will be what I make for years to come and I hope my kids will one day think of it and think of me.

What is Pozole?

Pozole is a traditional Mexican soup or stew. It is made with hominy, meat of your choice and seasoned with traditional Mexican Spices. It can be garnished with shredded cabbage, radishes, limes, onions, salsa, rice and avocado.

What type of meat can you use?

Ideally you can use whatever meat you like. My mom used to make it with pork every single time. I didn’t know you could make it with anything else until a few years ago. I like to use chicken because it’s what we eat in our home.

Pozole – Red, green or Blanco?

I love red pozole. It gives it that nostalgic authentic to me taste I crave. Maybe one day i’ll try to make it any other way.

Where to find the ingredients?

Some of the ingredients can be hard to find depending on where you shop. I have found most of the items at my local Ralph’s(kroger) and Wal-Mart. But if you want to make sure you get everything you need, your local Mexican Market will do the trick.

Not my Mom’s Pozole – Authentic Mexican Recipe

Step 1:

First thing you’ll do is gather your ingredients.

What you’ll need?

• 2 lbs. Chicken Breast
• 2 Cans hominy
• 1 whole onion
• 5 garlic cloves
• 2 tablespoons chicken bouillon, plus 1 teaspoon
• 3 ancho chiles
• 3 guajillo chiles
• 2 california chiles
• 2 bay leaves
• Mexican Oregano

Step 2

In a 4 quart pot add about 4 cups of water, 2 tablespoons chicken bouillon, chicken breast, 1/2 an onion, 2 garlic cloves and 2 bay leaves. Boil until chicken is cooked all the way through, about 15 minutes or until no longer pink.

Step 3

While your chicken is cooking de-stem and de-seed your chiles and add to a pot. Cover with water and boil until chiles are soft. about 10 minutes.

Step 4

Once your chiles are soft, let them cool down for a few minutes. Once cooled add to blender. Add the other half of the onion, three garlic cloves, Mexican oregano, 1 teaspoon chicken bouillon, and 1/2 cup of water or broth. Blend until smooth. I skipped this step but if you see it it didn’t blend so smoothly you can always strain the sauce.

Step 5

Once chicken is cooked add it to a stand mixer for easy shredding. If you don’t have one wait for it to cool down and use your hands or forks. Remove the onion, garlic, and bay leaves from where you boiled the chicken.

Step 6

Drain and rinse your hominy.

Step 7

Add chicken, chile sauce and hominy to the same pot you cooked the chicken. DO NOT throw out any of the water. This is your broth base. Let everything cook together on medium heat for about 45 minutes. Add Salt to taste and Enjoy!

Pozole Toppings

You can add shredded cabbage, radishes, white onion, cilantro, Spanish Rice, Avocados, lime and tostadas.

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