Ingredient !
1 medium-sized to large onion. 1.5 pounds of boneless chicken breast and thighs. 12 cups good quality chicken broth. 2 cloves of fresh garlic. 1 teaspoon of ground cumin. 2 teaspoons salt. 1 pound white or purple cabbage. 6 medium-sized radishes. 6-8 Mexican limes. 1cup dried oregano. 2 tablespoons of powdered or crushed dried chile pepper
Preparation !
Cut one half of the onion into 3 parts. Place the chopped onion, plus the chicken, into the broth and boil gently for about 30 minutes, until the chicken is cooked through. Remove the chicken and allow it to cool enough to handle safely. Remove the pieces of onion from the broth and discard them. Shred or chop the chicken to pieces of a size that can fit onto a soup spoon. Finely dice the garlic. Add garlic and cumin to the chicken broth. Add the hominy, salt, and epazote to the broth. As noted above, the epazote is optional Allow the broth to boil gently for 20-30 minutes to that the flavors can meld. In the meantime, prepare the garnishes Cut cabbage into chunks that are no bigger than 2 or 3 inches long on each side. Shred each chunk with a grater or cut with a sharp knife into thin slices. Cut the stem and tail off of each radish. Cut radishes into halves or quarters, then thinly slice each piece. Place the dried oregano and powdered or crushed chile pepper into a small serving dish either together side by side in shallow bowl, Before serving your pozole, taste it and add more salt, if necessary.