Pozole With Smoked Chicken

1. 1

   3 hours or a day ahead, pull meat off bones and shred into bite-size pieces leaving white and dark meat separate. Make stock out of the water, bones and skin.

2. 2

   Saute onion in stock fat on medium low for 15-20 minutes with Ancho chilies and garlic until tender. Add hominy, tomato and stock. Simmer for 10-20 minutes until flavors gel. Add dark meat and salt and pepper to taste and cook 5 minutes more. Add white meat and cook 3 minutes more. Serve in broad bowls garnished with cabbage, cilantro and lime wedges. Traditionally you can have dried oregano and chili flakes and limes on side as condiments.

No additional tips available.