This recipe is uh-mazing! And so easy. Even my in-laws, who are from Mexico, loved this when I made it! It’s my go-to when I can’t think of anything else! The ingredients are also very inexpensive.
This recipe uses chicken, but you can also make pozole with pork shoulder.
1 large can of hominy (drained)
1 15-oz can of pinto beans (drained)
3 lb chicken leg quarters
1 onion, chopped
2 garlic cloves, peeled and chopped
1 tbsp cumin powder
1 tsp cayenne pepper
1 tsp salt
1 tsp oregano
2 tbsp chili powder
2 small cans diced green chillies
1 packet goya seasoning
5 cups water
Shredded green cabbage
1) Put the chicken in a large pot and cover with water. Also add chopped onion, garlic, cumin, oregano, salt and goya to the pot. Bring it to a boil, and then turn down the heat and let it simmer for about 40 minutes.
2) Remove the chicken and pull all of the meat off of the bones. Discard the bones, and cut the chicken into small pieces. Put the chicken back into the pot.
3) Stir in the hominy, pinto beans, green chillies, and remaining spices. Simmer for another 30-45 minutes.
4) Serve into soup bowls and garnish with lime wedges, chopped radishes, cilantro, shredded green cabbage, sour cream and corn tortillas.