Fergie's Chicken Pozole

It is the first true cold and gloomy day of fall and I LOVE IT!  I dropped my babies off at school this morning and felt bad!  So I ran home to make some soup!  The traditional Pozole is made with pork with is much higher in fat and calories.  I decided to try my traditional recipe but twist things up and make it with chicken instead.... AWESOME!

3-4 Chicken Breast, I use Bone in and Skin on... More Flavor

12 Cups Water

1 Whole White Onion, Sliced

1 Garlic Clove, Whole

5 Tablespoons Chicken Bouillon Powder

1 Teaspoon Oregano

1/4 Teaspoon Fresh Ground Pepper

2 15-oz Cans of White or Yellow Hominy 

5-8 Carrots, Peeled and Sliced Thick

1 Chayote, Peeled and Sliced Thick

3 Dried California or Anaheim Chiles, Stems and Seeds Removed

1/2 Cabbage, Cut into 1/4's

The onions can be sliced thick like this... they will be cooking for a long time... 

Bring water to a boil and add the Chicken, Onion, Garlic, Chicken Bouillon, Oregano and Pepper.  Reduce to a simmer and cook for 25-30  minutes.   Remove the Chicken and allow to cool. 

While the chicken is cooling add the hominy... 

Carrots... 

This is a Chayote Squash... they are around the size of a large pear... 

Peel... 

Slice into 1/4's and cut out the seed... 

Cut into slices... and add to the pot... 

 

Once the chicken has cooled ... pull the skin and the meat off the bone, shred with your fingers and add back into the pot. 

Remove 2-3 cups of the broth to reconstitute the chiles... let them soak for about 10-12 minutes... 

This is what they should look like... 

Place in blender and blend until smooth... 

You will have a bright red paste... 

Place a strainer in the pot and pour the chile... push through with a wooden spoon... 

Cut your cabbage into 4-6 long wedges... 

Place in pot and cover... simmer for 5 more minutes... 

The broth is rich and just plane delicious!  I wish you guys could see and smell this!!!