20m
PREP TIME
1hr 15m
COOK TIME
290
CALORIES
13
INGREDIENTS
Servings: 10 (1 cup)
Ingredients
- 1 whole chicken, (about 4 to 5 pounds)
- 12 cups (3 quarts) water, plus more for tomatillos
- 4 teaspoons kosher salt
-
1
teaspoon
McCormick® Pure Ground Black Pepper
![substitution]( "substitution")
Substitutions available
-
2
El Guapo® Mexican Bay Leaves (Laurel)
![substitution]( "substitution")
Substitutions available
- McCormick® Bay Leaves
- 1 pound tomatillos, husks removed
- 3/4 cup pepitas, lightly toasted
- 2 jalapeño peppers, stemmed
- 1/2 cup chopped white onion
- 1/4 cup fresh cilantro leaves
- 4 medium garlic cloves
-
1
teaspoons
Whole Oregano
![substitution]( "substitution")
Substitutions available
- McCormick® Oregano, Whole Mexican
- 3 cans (15 ounces each) hominy, drained and rinsed
INSTRUCTIONS
- 1 Place chicken, breast-side up in a large stock pot or Dutch oven. Add water, salt, pepper and bay leaves. Cover and bring to simmer. Cook 1 hour or until meat is tender. Remove from heat. Let stand 30 minutes.
- 2 Carefully remove chicken from broth and transfer to large bowl. Reserve broth in stock pot. Once cool enough to handle, shred chicken into medium-size pieces; set aside. Discard skin and bones.
- 3 Place tomatillos in medium saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium; simmer about 15 minutes until softened but not bursting. Drain, reserving 1/2 cup cooking liquid.
- 4 Place pepitas in blender container; cover. Pulse until finely ground. Add tomatillos, jalapeño peppers, onion, cilantro, garlic, oregano and 1/2 cup reserved cooking liquid. Blend until smooth.
- 5 Add tomatillo sauce and hominy to stock pot with chicken broth. Bring to simmer on medium-high heat. Cook 30 minutes or until desired consistency is reached. Stir in shredded chicken. Discard bay leaves.
- 6 Ladle Pozole into serving bowls. Serve with sliced radishes, fresh cilantro, chopped avocado and lime wedges, if desired.
