Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For a richer broth, use bone-in chicken thighs and remove the bones after cooking.

If dried chiles are unavailable, use 2 tablespoons of chili powder as a substitute.

For a creamy version, add a splash of heavy cream or coconut milk at the end.

Adjust the spice level by adding or removing arbol chiles.

Let the pozole sit for a few hours or overnight for even better flavor.

Savor the Best Chicken Pozole

Name: Savor the Best Chicken Pozole
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: **For the Pozole:**; 2 lbs (900g) boneless, skinless chicken thighs (or bone-in for extra flavor); 8 cups chicken broth; 1 can (25 oz) hominy, drained and rinsed; 1 large onion, chopped; 4 cloves garlic, minced; 1 tablespoon olive oil; 2 teaspoons salt (or to taste); 1 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 2 bay leaves; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper (optional for heat); Juice of 1 lime; **For the Chile Sauce:**; 3 dried guajillo chiles (stems and seeds removed); 2 dried ancho chiles (stems and seeds removed); 2 dried arbol chiles (optional for extra heat); 1 medium tomato, chopped; 1 teaspoon apple cider vinegar; 1/2 teaspoon ground cinnamon; 1 teaspoon honey (optional for balance); 1/2 cup water; **For the Garnishes:**; 1/2 head of cabbage, thinly sliced; 1/2 cup radishes, thinly sliced; 1 avocado, diced; 1/4 cup fresh cilantro, chopped

A traditional Mexican pozole made with tender chicken, hominy, and a rich, spiced broth, garnished with fresh toppings for the perfect comforting meal.

Prep Time

20 Minutes

Cook Time

1H10 Minutes

Total Time

1H30 Minutes

Chef

JUE

Ingredients

Custard Cream

**For the Pozole:**

2 lbs (900g) boneless, skinless chicken thighs (or bone-in for extra flavor)

8 cups chicken broth

1 can (25 oz) hominy, drained and rinsed

1 large onion, chopped

4 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons salt (or to taste)

1 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

2 bay leaves

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper (optional for heat)

Juice of 1 lime

**For the Chile Sauce:**

3 dried guajillo chiles (stems and seeds removed)

2 dried ancho chiles (stems and seeds removed)

2 dried arbol chiles (optional for extra heat)

1 medium tomato, chopped

1 teaspoon apple cider vinegar

1/2 teaspoon ground cinnamon

1 teaspoon honey (optional for balance)

1/2 cup water

**For the Garnishes:**

1/2 head of cabbage, thinly sliced

1/2 cup radishes, thinly sliced

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

1 jalapeño, thinly sliced (optional for heat)

1/2 cup tortilla strips (for crunch)

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, cooking until soft and fragrant (about 3-4 minutes).

Pour in the chicken broth and add the chicken thighs, salt, pepper, oregano, cumin, smoked paprika, bay leaves, coriander, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 35-40 minutes until chicken is tender.

While the soup is simmering, prepare the chile sauce. In a separate pan, toast the dried guajillo, ancho, and arbol chiles for 1-2 minutes until fragrant.

Add the toasted chiles, chopped tomato, apple cider vinegar, cinnamon, honey, and water to a blender. Blend until smooth, then strain through a fine-mesh sieve to remove any solids.

Remove the cooked chicken from the soup and shred it using two forks. Discard bay leaves.

Stir the prepared chile sauce and hominy into the broth, then return the shredded chicken to the pot. Simmer for another 20-25 minutes to allow the flavors to develop.

Taste and adjust seasoning as needed. Stir in lime juice before serving.

Ladle the pozole into bowls and garnish with cabbage, radishes, avocado, cilantro, jalapeños, lime wedges, and tortilla strips.

Serve hot and enjoy!

Savor the Best Chicken Pozole

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Savor the Best Chicken Pozole

Ingredients

Instructions