Ingredients
1 chicken breast
Salt and pepper to taste
6 cups water
1 piece of onion
3 garlic cloves
2 bay leaves
1 Tbsp chicken bouillon
12 tomatillos
2 jalapeño peppers
2 garlic cloves (for the sauce)
1 piece of onion (for the sauce)
1 roasted and peeled poblano pepper
1 handful of cilantro
Salt and chicken bouillon to taste (for the sauce)
1 can of hominy (pozole corn)
To serve: chopped cabbage, red onion, radishes, and lime juice
Instructions
Sear the chicken:
In a pot with a little oil, season the chicken breast with salt, pepper, and All Purpose seasoning.
Sear well on both sides.
Cook the chicken:
Add 6 cups of water, the piece of onion, 3 garlic cloves, bay leaves, salt, and 1 tbsp of chicken bouillon.
Cook until the chicken is fully cooked.
Prepare the green sauce:
In a skillet with a little oil, sauté the tomatillos, jalapeños, 2 garlic cloves, and the piece of onion until they change color.
Blend with 1 cup of the chicken broth, the roasted poblano pepper, cilantro, salt, and chicken bouillon to taste.
Assemble the pozole:
Remove the chicken breast, shred it, and set aside.
In the pot, add the canned hominy, the shredded chicken, and the green sauce.
Mix well, cover, and cook until it begins to boil.
Serve hot and garnish with chopped cabbage, red onion, radishes, and lime juice.
