Pozole with Chicken Backs and Mushrooms

Name: Pozole with Chicken Backs and Mushrooms
Yield: Serves 13 servings
Ingredients: Pozole:; 4 1/2 lbs precooked hominy (maíz para pozole); 4 chicken backs; 6 quarts water (let stand overnight if possible); 2 1/4 lbs mushrooms, sliced or quartered; Sauce/Seasoning:; 13 dried guajillo chiles, toasted and soaked in vinegar and piloncillo (Mexican brown sugar); 7 dried chipotle chiles, toasted (preferably smoked); 3 large onions, peeled and roasted; 12 cloves garlic, peeled, roasted, and chopped; Small handful of toasted cumin seeds; Toppings:; Shredded lettuce; Limes, halved; Sliced avocado; Sliced radishes; Freshly chopped onion; Fresh homemade spicy salsa (or salsa made the same day); Tostadas or corn tortilla chips for serving

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A unique and flavorful Mexican comfort food, this wise and nutritious dish is especially good for those who are bedridden. On the ranch, it was known as a dish that could revive the weary.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A unique and flavorful Mexican comfort food, this wise and nutritious dish is especially good for those who are bedridden. On the ranch, it was known as a dish that could revive the weary.

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Ingredients

Serves 13 servings

Pozole:
4 1/2 lbsprecooked hominy (maíz para pozole)
4chicken backs
6 quartswater (let stand overnight if possible)
2 1/4 lbsmushrooms, sliced or quartered
Sauce/Seasoning:
13dried guajillo chiles, toasted and soaked in vinegar and piloncillo (Mexican brown sugar)
7dried chipotle chiles, toasted (preferably smoked)
3large onions, peeled and roasted
12 clovesgarlic, peeled, roasted, and chopped
Small handful of toasted cumin seeds
Toppings:
Shredded lettuce
Limes, halved
Sliced avocado
Sliced radishes
Freshly chopped onion
Fresh homemade spicy salsa (or salsa made the same day)
Tostadas or corn tortilla chips for serving

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Steps

1

In a large clay pot, bring the water, rinsed hominy (rinsed twice), chicken backs, and salt to a boil. Once boiling, reduce the heat to medium and simmer for 1 hour.
2

While the pozole is simmering, make the sauce by blending all the sauce ingredients very finely in a blender. Add the sauce to the pot so the flavors combine. Once the sauce is added, simmer for at least 1 more hour so the hominy absorbs the flavor. After this time, turn off the heat, cover, and let rest for 15 minutes. Uncover and add the mushrooms just before serving.
3

Serve in deep bowls and bring to the table with the toppings so each person can customize their bowl to taste.