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<\/p>\n<\/p>\n
10\u00a0cups\u00a0water<\/p>\n
2\u00a0pounds\u00a0chicken breast<\/p>\n
1\u00a0small\u00a0white onion,\u00a0quartered<\/p>\n
2\u00a0garlic cloves,\u00a0peeled<\/p>\n
2\u00a0teaspoons\u00a0salt,\u00a0divided<\/p>\n
8\u00a0New Mexico or guajillo chiles,\u00a0rinsed,\u00a0stemmed, and seeded<\/p>\n
3\u00a0(15.5-ounce) cans\u00a0BUSH\u2019S\u00a0White Hominy,\u00a0rinsed and drained<\/p>\n<\/div>\n
Shredded cabbage<\/p>\n
Radish slices<\/p>\n
Limes<\/p>\n
Diced onion<\/p>\n
Dried oregano<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 10\u00a0cups\u00a0water 2\u00a0pounds\u00a0chicken breast 1\u00a0small\u00a0white onion,\u00a0quartered 2\u00a0garlic cloves,\u00a0peeled 2\u00a0teaspoons\u00a0salt,\u00a0divided 8\u00a0New Mexico or guajillo chiles,\u00a0rinsed,\u00a0stemmed, and seeded 3\u00a0(15.5-ounce) cans\u00a0BUSH\u2019S\u00a0White Hominy,\u00a0rinsed and drained Garnishes: Shredded cabbage Radish slices Limes Diced onion Dried oregano TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4476,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.<\/div>\nIn a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes.\u00a0Discard liquid.<\/div>\nShred the chicken into small pieces.<\/div>\nIn a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.<\/div>\nAdd the shredded chicken, blended sauce, and\u00a0White Hominy\u00a0to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.<\/div>\nSpoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"