White Chicken Pozole

Bonafont
The traditional recipe for white pozole originates from the central part of the country and consists of cacahuazintle corn and pork meat, seasoned with herbs in a long cooking process that concentrates the flavor and softens the ingredients. This version with chicken is quicker but just as delicious, and it pairs wonderfully with a refreshing Bonafont® soursop agua fresca; it's the best combination. Ready to prepare this white chicken pozole recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 kilo hominy corn, precooked
  • 5 liters water
  • 1/2 onions, large piece
  • 1 head garlic
  • 2 leaves bay
  • 2 sprigs thyme, fresh
  • 1 tablespoon oregano
  • 1/2 chicken breasts
  • 5 chicken drumsticks, and thigh
  • Romaine lettuce, chopped, for garnish
  • radish, sliced, for garnish
  • oregano, for garnish
  • chile powder, for garnish
  • lime, quartered, for garnish
  • avocado, sliced, for garnish
  • tostadas, for garnish
  • Bonafont® fresh soursop waters
Preparation
20 mins
2h
Low
  • In a pot, boil the corn kernels with water, cover, and cook for 1.5 hours over medium heat, until the corn pops. Once this time has passed, uncover and add the onion, garlic head, bay leaves, thyme, and oregano. Then add the chicken pieces, season with enough salt, cover, and cook for 40 minutes or until the meat is very tender. If necessary, add more water and check the seasoning.
  • When the chicken is cooked, remove it from the broth, let it cool slightly, and shred it. Set aside.
  • Serve the pozole with lettuce, radish, oregano, chile piquín, lime, avocado, and tostadas. Enjoy it with Bonafont® soursop aguas frescas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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