Authentic home cooking from Mexico, with US measurements. 
Mixtec Pozole
This delicious pozole is thick and doesn’t include vegetables. This version is quick, since the traditional method to achieve the right thickness can take up to 6 hours over charcoal or wood. I hope you enjoy it as much as I do.
Mixtec Pozole
This delicious pozole is thick and doesn’t include vegetables. This version is quick, since the traditional method to achieve the right thickness can take up to 6 hours over charcoal or wood. I hope you enjoy it as much as I do.
Open in Cookpad AppSteps
- 1
Cook the hominy corn with the water, chicken breast, and hoja santa leaves. Let it simmer over medium heat for three hours.
- 2
Blend the tomatoes with the onion and garlic. Pour into a skillet, bring to a boil for 5 minutes, then add the mole paste. Boil for another 5 minutes and set aside.
- 3
If you prefer to use dried chiles, boil them and blend with the tomatoes, onion, and garlic. Fry the sauce and set aside.
- 4
When the chicken is cooked, remove it and shred it. Set aside.
- 5
After three hours, lightly mash some of the hominy, or if you prefer, blend 8 tablespoons of hominy and return it to the pot. Let it cook for another 10 minutes to help thicken the soup.
- 6
Serve with the shredded chicken and mole or chile sauce. Enjoy with tostadas.
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