Name: White Chicken Pozole
Prep time: 140 min
Cook time: 120 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.