Pozole Blanco with Salsa Amarilla

Want a refresher on how to make this?

---

Makes 6 to 8 portions

INGREDIENTS

For the Soup

• 1 whole chicken, cut into chunks, or 2 pounds chicken breast

• 1 1/2 gallons water

• 1 bay leaf

• 2 hoja santa leaves

• 1/2 teaspoon mexican oregano

• 1 white onion, cut into quarters

• 3-4 cloves garlic

• 2 tablespoons knorr chicken bouillon

• 24 oz drained and washed hominy

• salt to taste

For the Salsa

• 1 large tomatillo

• 1/4 white onion

• 2-3 garlic cloves

• 1 teaspoon black peppercorn

• 2 tablespoons white sesame seeds

• 1 cup Chile japonés, or arbol

• 2 tablespoons neutral oil

• small pinch Mexican oregano

• 1-1 1/2 cups water

• 1 tablespoon white vinegar

• salt to taste

Radish, lime, cabbage, oregano, white onion, cilantro, tostadas etc for garnish

INSTRUCTIONS

Prepare your soup

Place all ingredients except the hominy into a large pot. Cook over medium heat for about an hour, or until the chicken is fully cooked. Skim the top of the soup to remove the foam and impurities as it cooks.

Remove the chicken and allow it to cool completely. Add the hominy to the soup and cook for 10-15 minutes on medium low.

after 15 minutes, add about 1-2 ladles full of the broth and 1-2 ladles full of hominy to a blender and blend on high until completely smooth. Return this to the soup and cook for another 30-40 minutes.

(While optional, this step not only gives the soup a nice white color but also gives the broth a wonderfully velvety mouth feel and even more rich corn flavor).

Make your salsa

Place all ingredients except the water, oregano, and oil into a cast iron and toast on medium high heat until the chiles are very fragrant and they have turned a deep brown/red color, the sesame seeds look very toasty, and the tomatillos have just started to break down.

Place everything into a blender along with the water, vinegar, and some salt. Blend until smooth and adjust the seasoning with more salt or vinegar as needed. This will keep in the fridge for two weeks.

Finish the soup

Shred the cooked chicken either return it to the soup to heat it through, or serve it on the side. Serve the soup alongside all the traditional toppings like radish, lime, shredded cabbage, Mexican oregano, diced white onion, cilantro and some tostadas (lathered in crema of course).