Pozole Blanco


Whole chicken chopped into pieces. Onion Garlic Salt Ground pepper Water Canned hominy Dried oregano Cube of chicken bouillon Diced Onions Shredded Cabbage or Lettuce Chile de Arbol Lime Cilantro

Add the chicken 


Start by cutting up a whole chicken. Add all the chicken pieces to a large stock pot.

Add onion and garlic


Add half an onion and two garlic cloves to the pot.

Add water to the pot


Add plenty of water to the stock pot. Enough to cover the entire chicken.

Cook the chicken


Put a lid on the pot and cook for 1 hour.

Shred the chicken


When the chicken is cool enough to handle, shred. Return the shredded chicken to the pot.

Add the hominy


Drain the can of hominy and dried oregano. Then, add it to the pot.

Add water


Pour the remaining water into the pot. Add chicken bouillon, or you can omit it and use chicken broth instead.

Bring to a boil


Cover the stock pot and bring to a boil. Let it simmer for 45 minutes.

¡Buen provecho!


Serve and add desired toppings. I added oregano, shredded cabbage, cilantro, lime, chile de árbol, radishes and chopped onion

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