Ingredients
12 cups hominy (pozole)
6 chicken thighs (boneless/skinless) or 2 chicken breasts or 1 whole small chicken(more meat)
1 lb. tomatillos in 1 in. pieces
10 pickled serrano peppers or 10 pickled jalapenos,(La Costena is the best) sliced
1 lrg onion, diced
Chicken broth or stock to cover (you will need at least 6 cups)
2 Tb vinegar
2 Tb Mexican oregano, spikes removed, or 2 Tb regular oregano
1 Tb cumin(comino) powder, or 2 t fresh ground cumin
thinly sliced cabbage, about a handful per bowl
lime juice to taste
salt to taste
Preparation
Brown chicken in pan with a small amount of oil.
If starting with whole chicken, add onion, simmer for 2 hours, then cool chicken, de-bone, dice and put meat back in pot. Otherwise, dice chicken and put in pot and add chicken broth/stock.
Add tomatillos, hominy, peppers, onion, cumin, oregano and vinegar or pepper juice, and salt. If using pepper juice, use less salt.
Bring to boil, reduce to simmer, and simmer for 1 hour.
Serve with handful of raw cabbage, lime juice to taste, and corn tortillas.
