Cooking Pozole with Amelia Ceja

www.cejavineyards.com Amelia Ceja prepares one of Mexico's most traditional pre-Columbian soups - Pozole. This dish is made from nixtamalized cacahuazintle corn. Amelia adds chicken this time around but pork, turkey, pork rinds or even sardines can compliment this warm soup. Vegetarian and vegan versions also exist. Amelia chooses Ceja Vineyards' Vino de Casa Red Blend as the perfect wine pairing. Salud!

Ingredients:
10 cups Mexican style hominy -- drained (a 6lb 9oz can available at most grocery stores)
10 dried Pasilla peppers
10 dried Guajillo peppers
10 garlic cloves
10 whole peppercorns
8 cloves
1 tsp dried Mexican oregano
7 lbs skinless drumsticks, thighs or breasts thoroughly washed
1 whole garlic head
3 bay leaves
salt
sliced radishes
shredded cabbage
chopped cilantro
chopped serrano peppers
dried Mexican oregano
lime juice
water

Directions:
Break the stems from the Pasilla and Guajillo chiles, shake the seeds from the pods, and soak the chilies in warm water for 3 minutes. Add the chilies to a pot of boiling water and boil until soft, between 5 and 15 minutes. When done, put the chiles with the cooking liquid in a blender with the garlic cloves, the whole peppercons, the cloves and the teaspoon of Mexican dried oregano. Blend until smooth and set aside.

To a large pot of gently boiling water, add the washed chicken parts, the head of garlic, the 3 bay leaves and salt. Skim the foam and excess fat from the surface of the boiling chicken to get a clear broth. Lower the heat and simmer until the chicken is cooked, about 20 minutes.

Remove the chicken parts from the broth and allow to cool. De-bone the chicken parts and shred into smaller pieces and set aside. Add the drained canned hominy and blended chiles mixture to the chicken broth. Simmer for 30 minutes and then add the shredded chicken and adjust seasoning with salt. Serve in large bowls garnished with sliced radishes, shredded cabbage, chopped cilantro, chopped Serrano peppers, a pinch of dried Mexican oregano and lime juice.

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[SocalChicana65]

I made pozole once for a xmas get together and everyone loved it, but I forgot how to make it, I loved your video and its made with chicken, Cant wait to make some for my kids they are going to love it!! thanks for sharing.

[cejavineyards]

@SocalChicana65 happy you liked the video. Gracias!

[mrsgesquivel]

I made this for Xmas and it was great. It came out soooo good I couldn't be it...... My family wanted to know how I learned to make pozole. I was honest and let them know I got the receipe from you..... Thanks again for the receipe....

[cejavineyards]

@mrsgesquivel de nada!

[FunkyLilBeat1]

Is it ok to eat the sauce without straining it to get rid of the chile bits? I thought the pulp from the chile might upset your tummy right? Anyways I'm still going to try this recipe! Looks delicious :)

[cejavineyards]

@FunkyLilBeat1 Yep, the small chile bits are ok to eat. Enjoy!

[zwithgol]

I thought pozole was made with lengua.?

[MoNkEyCaKeS85]

@frankrramirez1... Not sure why it is spoiling, unless you leave it out all night. My suggestion is to just let it cool and put into a large tupperware container in the fridge, it should keep for at least three or four days. I actually freeze whatever is left over, great for a quick meal. Good luck :)

[gospelnews123]

@frankrramirez1 Let it cool, cover and put it in the fridge, that's the best way. Greetings!

[purelifed00d]

omg pozole.... so good.