PozoleNovember 11, 2013
The dish has its roots in ceremonial pre-Hispanic Mexico and was mentioned in Friar Bernardino de Sahagun’s General History of all the Things of New Spain ca 1500. The original version was made with human flesh. What? Yes. Read about it here.
3 pounds chicken combination breasts, legs and thighs
1 head garlic, peeled
1 large white onion, quartered
handful dried oregano
5 dried ancho chiles, stemmed and seeded
5 dried pasilla or guajillo chiles, stemmed and seeded
4 cups hominy, rinsed and drained
4 limes, cut into wedges
6 cups thinly sliced lettuce
15 radishes, thinly sliced
1 avocado, diced
6 tablespoons dried Mexican oregano
Bring the chicken with enough water to cover to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add 2 tablespoons salt, onion, garlic and oregano. Partially cover and simmer over medium-low heat until the meat is tender. Remove the meat from the broth, let cool, shred and set aside.
Strain broth and return to the pot. Transfer the cooked onion and garlic to a blender with 1 ½ cups of the broth. Puree until smooth and add to broth.
While the meat is cooking, stem and seed the chiles and rehydrate them in enough hot water to cover – keeping them submerged – for about 20 minutes. Puree the chiles with 1 ½ cup water.
Add the pureed chiles, shredded meat and hominy to the broth and simmer for about 5 minutes. Taste, adjust seasoning and serve hot with tostadas, shredded lettuce, radishes, oregano and lime wedges.
Serves 8 to 10