Pozole Blanco Con Pollo

  1. Start 4 quarts of water boiling ,on medium-high, in a large soup pot and add the chicken bouillon, Pour the peanut oil in a large sauce pan, heat until sizzling and toss in the onions, garlic, celery, cumin, oregano and salt and white pepper. Stir-fry all until light golden, and half-way done, then add the to soup pot .
  2. Add the 2 cans of hominy, rice and the chickpeas, cover and bring back to a boil, then simmer for 40 minutes on medium low heat. Watch the soup and stir every 10 minutes or so to prevent sticking. Place the pot on a heating pad or trivet in the middle of the table, along with soup bowls and spoons.
  3. Arrange the garnishes on separate dishes and set them around the pot of soup. Heat up your tortillas in an oiled, iron skillet or Teflon pan, wrap in a soft cloth to keep warm and serve them with the soup; if you prefer crispy tostadas, heat them in a 350 degree oven for 10 minutes, serve in a bowl by the soup.

pollo, chicken, white hominy, yellow hominy, chickpeas, rice, peanut oil, onion, garlic, stalks celery, cumin, oregano, white pepper, chicken bouillon, salt, fresh cilantro, avocado, stalks green onion, radishes, cabbage, fresh limes, lowfat sour cream, corn tortillas

Taken from food52.com/recipes/23687-pozole-blanco-con-pollo (may not work)

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