Chicken Pozole

Method

1. 1
   • chicken thigh 700 g
   • vegetable oil 2 tbsp

   Brown the chicken thighs — Heat the oil in a large pot and brown the chicken thighs for 8 minutes. Remove and set aside.

   ⏱8 min
2. 2
   • onion 1
   • garlic 5
   • fresh chilli 2
   • ground cumin 1 tbsp
   • dried oregano 1 tbsp
   • smoked paprika 1 tbsp

   Sauté the aromatics — Soften the onion, garlic, and chillies for 5 minutes. Stir in the cumin, oregano, and smoked paprika and toast for 1 minute.

   ⏱6 min
3. 3
   • chicken stock 1½ l
   • hominy 500 g
   • lime 1
   • salt to taste

   Simmer and shred the chicken — Return the chicken, pour in the stock, and add the cooked, drained hominy. Simmer for 30 minutes, then shred the chicken in the pot. Season with salt and lime juice.

   ⏱30 min
4. 4
   • radish 150 g
   • white cabbage 150 g
   • fresh cilantro 4 tbsp

   Garnish and serve — Ladle into bowls and top generously with radish, shredded cabbage, and cilantro.