Pozole blanco de pollo (con maíz precocido) 
White Chicken Pozole (with Precooked Hominy)
Pozole from Xochitepec, Morelos, tastes just as delicious with this type of hominy. You don’t need to buy raw hominy and soak it with lime—this way, you skip that whole process and save a lot of gas since the pozole also cooks in less time. Enjoy!
White Chicken Pozole (with Precooked Hominy)
Pozole from Xochitepec, Morelos, tastes just as delicious with this type of hominy. You don’t need to buy raw hominy and soak it with lime—this way, you skip that whole process and save a lot of gas since the pozole also cooks in less time. Enjoy!
Cooking Instructions
- 1
Rinse the precooked hominy and add it with the 21 cups of water (5 liters) to a large pot on the stove.
- 2
Add the herbs, onion, and garlic. Cover and bring to a boil for 30 minutes.
- 3
After 30 minutes, most of the hominy kernels will have opened up. Add the chicken and salt, then cook for another 45 to 50 minutes until the chicken is fully cooked and the hominy is tender.
- 4
After 45 minutes, the pozole is ready. Add the chicken bouillon powder and cover. Don’t forget to remove the chicken breast and shred it.
- 5
Serve each bowl of hominy with shredded chicken, chopped onion, lettuce, lime, oregano, chili powder, and avocado. (See how easy it is to make pozole!)
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