Intro: Copycat Dallas Meso Maya Pozole Verde
Ingredients for pozole:
1 whole chicken cut into pieces or pre-cut chicken pieces such as legs, wings, breasts. If using pre-cut chicken try to find cuts that have a bone in it for added flavor.
Smoked turkey pieces (optional)
1 red onion roughly chopped
2-3 bottles of beer. Or 2-3 cups of chicken stock if you prefer.
6 smashed garlic cloves
3-6 tbsp olive oil
6 cups hominy
Salt and pepper to taste
Ingredients for pozole toppings:
- Diced avocado
- Sliced red onion
- Sliced jalapeno
- Chopped Cilantro
Step 1: Prepare the Chicken for Stock
Start by making the chicken stock. Breakdown a whole chicken or you can also buy chicken pieces that have already been cut. Season each piece with salt and pepper. I use the whole chicken, even the neck and livers (optional)
Step 2: Cook the Chicken
Get your pot to medium high heat, add 3 tbsp olive oil and brown the chicken on all sides.
Step 3: Add Smoked Turkey Pieces (optional)
I found some smoked turkey neck at the store and added it to give the stock some smoky salty flavor. Brown on all sides, then remove. If you can't find any or don't want the smoky flavor, just go to the next step.
Step 4: Let Meat Rest
After each piece is browned, remove it and add to a plate. Open two bottles of beer or use 2-3 cups of chicken stock
Step 5: Add Aromatics
Once all meat pieces are browned, add one red onion roughly chopped and 5 smashed garlic cloves. Stir around until browned.
Step 6: Deglaze the Pan
Add two beers to deglaze the pan. Use a wooden spoon and scrap the bottom of the pan to get all the chicken bits into the beer.
Step 7: Stir
Continue stirring until it starts to look like this.
Step 8: Return Meat to the Pot
Return all your chicken and turkey pieces (if using) to the pot. There should be some juices leftover. Make sure to dump those back in the pot too.
Step 9: Cover With Water
Cover the rest with water. Bring to a boil and cover for 1 hour or so.
Step 10: Remove Meat
Remove chicken from the stock. Set aside until it's cool enough to handle. Keep the stock covered and simmering on low.
Step 11: Shred Meat
Wait until chicken is cool enough to handle, then remove chicken from the bones and shred. Set aside shredded chicken.
Step 12: Return Bones to Pot
Return bones to the stock. Simmer on low, uncovered for another 30 minutes.
Step 13: Skim
As it simmers, you will start to see fat and foam gathering at the top. As this happens, skim and remove the fat/foam and discard.
Step 14: Skimmed Stock
Keep skimming. If you don't plan to use the stock today you can refrigerate it and remove the top fat once it's cold.
Step 15: Strain
Strain everything from the pot to get the pure stock. Trash all the solids.
Step 16: Stock Is Done
Bam. Stock is done. If your stock starts to develop a film, make sure you continue to skim it to remove excess fat.
Step 17: Hominy
Drain and rinse about 3 cups of hominy while your stock lightly simmers.
Step 18: Hominy in a Blender
Put the 3 cups of hominy in a blender with 2 cups of the stock and 4 smashed garlic cloves.
Step 19: Puree Hominy Mixture
Purée until smooth.
Step 20: Add Hominy Mixture to Stock
Add the puréed hominy back to the stock and add an additional 3 cups hominy that hasn't been puréed but is still drained and rinsed. Also add 2 tablespoons dried oregano. Continue simmering.
Step 21: Add Chicken
Add shredded chicken back to the pot.
Step 22: Prepare the Sides
While the soup finishes, prepare the toppings. I like to use any of the following: cilantro, lime, jalapeño, red onion, tortilla strips and avocado.
Runner Up in the
Copycat Recipes Contest 2017