Pozole Blanco a la Cristina
Broth & Chicken
Chicken pieces (whole breasts or legs, with a little skin)
One onion, halved
Head of garlic
Canned corn hominy (one really big can? Four or five little cans? If possible, the kind that comes in a vacuum-packed bag in Monterrey.)
Salt, to taste
Toppings
Shredded cabbage or lettuce
Diced avocado
Cheese chunks (it has to be that white non-melting Mexican cheese)
Hot chile peppers, chopped finely
Chopped radishes
Tostadas
Lemon juice
Oregano
Cook the chicken in a large pan with the peeled, halved onion, the whole head of garlic, and plenty of water, until done. Remove from the chicken, garlic and onion from broth, discarding the onion and garlic. Allow the chicken to cool. Meanwhile, rinse the hominy thoroughly, and add to broth. Cook until the hominy has a little chicken taste, but not until it starts to fall apart. When the chicken is cool, skin and de-bone it, and chop it finely. When the hominy is cooked, take two or three cups of hominy and broth, and blend it thoroughly in a blender. Add to remaining hominy and broth, along with salt to taste, and more chicken broth, if desired.
To serve, put some chicken in the bottom of a bowl, add the hominy and plenty of broth, and top with desired toppings.
Thanks
to Cristina DeHoyos for teaching me how to make pozole.
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