Post by @basilandcrumbs

if you know, you know. it’s that time of the year 🇲🇽 pozole & a fridge cig to take the load off. ty @Coca-Cola i use chicken because i don’t really mess with pork like that, okay? INGREDIENTS 1.5–2 lbs chicken, a mix of thighs and breasts (bone-in for more flavor) 50 oz hominy, drained and rinsed 2 quarts chicken bone broth 2 cups water 3 garlic cloves 1 onion 12 New Mexico chiles 12 guajillo chiles 3 árbol chiles (add more if you want it spicier) 1 tbsp chicken bouillon, plus more to taste Garlic powder Salt and pepper 1/2 tsp oregano GARNISHES Shredded cabbage Sliced radishes Diced onion Chopped cilantro Lime wedges INSTRUCTIONS (PART 1) 1. Pat the chicken dry with a paper towel and season both sides. I used pollo asado seasoning. 2. Sear the chicken in a Dutch oven or heavy-bottomed pot. 3. Once seared, add the chicken broth and an onion sliced in half. I tied my onion together with kitchen twine so it wouldn’t fall apart in the pot because you’ll be blending it later. Add 1 tbsp chicken bouillon, 1/2 tsp oregano, salt, pepper, and garlic powder. Simmer on low for 2–3 hours, until the chicken is tender and falling apart. 4. Remove the stems and seeds from the chiles. Toast them in a dry pan until fragrant, being careful not to burn them. 5. Bring a large pot of water to a boil. Add the chiles and soak for 15–20 minutes, until softened. INSTRUCTIONS CONT IN COMMENTS. xoxo #pozole #mexicanfood