Ingredients
- 2 pounds nix tamal (hominy)
- 15 dried New Mexico chili pods
- 2 to 3 tablespoons olive oil or vegetable oil
- 5 garlic cloves, plus 10 crushed cloves
- 4 medium onions, sliced
- 2 whole chickens, skins removed
- 3 tablespoons dried oregano
- 3 whole bay leaves
- 1/2 cup chicken base
- Salt
- Sliced radishes, for garnish
- Sliced cabbage, for garnish
Directions
Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.
In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.
Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By csarobin_10123633
Alpine, CA
on October 28, 2012
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Made this, and the recipe is a good starting point. I adjusted it a bit. I grew up in Mexico and the Pozole I grew up with was topped with radishes, cabbage and lime juice. All in all an OK recipe.
By ElenaH332
El Paso, TX
on September 30, 2011
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Made this last night for my family and some friends. I was pretty nervous because we all know what abuelita's Pozole tastes like so I had to live up to some expectations. Everyone loved it. Used canned Pozole, I added a little extra since I knew the kids would eat more of it. For the chile paste I ended up adding some of the brothe to my blender and blended it until it was smoothe. I didn't have a sieve to use.
We don't use cilantro with Pozole like some other reviewers stated expecting on the list, could be a regional thing. However I did make sure I had limes and tostadas (tortilla chips on hand for when we ate.
By vpre
california
on January 07, 2011
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This recipe is excellent!!! I did make it my own a little, like using canned hominy. You have to make everything your own and what your family will like. I as well am hispanic and grew up eating Mexican dishes and this recipe is a great base for making some authentic and tasty pazole. Highly recommend this recipe and all the ingredients.
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