Mexican cuisine · Soups & Stews

Pozole Blanco

Pale pozole from Guerrero: hominy and chicken in a clear garlic broth, with the heat added only at the table.

Ingredients · for 6 servings

• 1.2 kg chicken pieces
• 2 cans white hominy (400 g each)
• 1 head of garlic
• 2 white onions
• 2 bay leaves
• 1 tbsp oregano
• 1 tsp chili flakes
• 8 radishes
• 1/2 romaine lettuce
• 2 limes
• Salt, pepper

Instructions

1. Halve the garlic head crosswise, quarter one onion, and put both in a pot with the chicken pieces, the bay leaves and 2.5 liters of cold water.
2. Bring to a boil once, carefully skim off the grey foam, then simmer covered over the lowest heat for 50 min. - the broth must never bubble hard or it will turn cloudy.
3. Lift out the meat, discard the skin and bones, shred the meat roughly, and strain the broth through a fine sieve into a clean pot.
4. Add the rinsed hominy and simmer uncovered for 30 min. until the kernels bloom open and the broth turns slightly milky; season generously with salt and pepper.
5. Return the meat to the pot and let it heat through for just 5 min. so it doesn't fall apart.
6. Finely dice the second onion, shave the radishes, cut the lettuce into strips, and set everything out in small bowls with oregano, chili flakes and lime wedges alongside the hot soup.