Ingredients
- 4-5 dried chilis (guajillo or ancho recommended)
- 2 cups water (plus more as needed)
- 1 onion, diced
- 2 tbsp olive oil
- 2 lbs chicken (breast or thighs)
- 4 cups water
- 2 bay leaves
- 3 cloves garlic, minced
- 1 can hominy (drained and rinsed)
- 2-3 scoops of Bon Broth Collagen
- Salt and pepper (to taste)
Optional Toppings:
Radishes, thinly sliced
Shredded cabbage
Lime wedges
Fresh cilantro
Instructions:
Prepare the Chilis:
Boil the dried chilis in 2 cups of water, letting them simmer gently. Add more water if needed to keep them submerged.
Cook the Aromatics:
In a separate pan, sauté the diced onion in olive oil until soft and fragrant.
Cook the Chicken:
Add the sautéed onion, chicken, 4 cups of water, bay leaves, and minced garlic to an Instant Pot. Cook on high pressure for 30 minutes.
Make the Sauce:
Once the chilis are softened, blend them with their soaking water into a smooth, silky sauce.
Assemble the Pozole:
Shred the cooked chicken and return it to the pot. Add the chili sauce, hominy, and a few scoops of Bon Broth Collagen. Stir well.
Simmer and Season:
Bring everything to a boil, then reduce the heat to simmer. Season with salt and pepper to taste.
Serve:
Ladle the pozole into bowls and serve with traditional toppings: radishes, shredded cabbage, lime wedges, and fresh cilantro.
