Chile Verde Chicken Pozole

Steps

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1. 1
   Place the whole chicken in a large pot of boiling water and simmer for 10 to 15 minutes, allowing impurities to rise to the surface.
   ▶ ≈0:19
2. 2
   Skim off the impurities, then add onion, garlic bulb, salt, chicken bouillon, ground cumin, black pepper, and bay leaves. Mix well.
   ▶ ≈0:34
3. 3
   Add two cups of hominy, bring to a boil, then reduce to medium heat and simmer for 40 minutes, stirring occasionally.
   ▶ ≈1:07
4. 4
   Remove the chicken from the broth. Add the remaining rinsed canned hominy to the pot.
   ▶ ≈1:51
5. 5
   Add roasted green chiles and Mexican oregano, mix well, and continue to simmer for 30 minutes.
   ▶ ≈2:14
6. 6
   While the pozole simmers, shred the chicken into pieces of your preferred size—larger chunks or finely shredded, depending on your family's preference.
   ▶ ≈2:29
7. 7
   Mix masa with cold water and stir into the pot to enhance the hominy flavor. Alternatively, blend some of the hominy with the broth and add it to the pot.
   ▶ ≈2:54
8. 8
   Add the shredded chicken to the pot and turn off the heat. Ladle hot broth into serving bowls, add chicken, and fill with broth.
   ▶ ≈3:20
9. 9
   Top each bowl with cabbage, radish, additional onion, and a squeeze of lime juice.
   ▶ ≈4:03
10. 10
    For the chili crisp oil: Heat olive oil to 300°F. Coarsely chop and mix together peanuts or nuts, toasted sesame seeds, ground cumin, black pepper, salt, chili flakes, and chiltepines.
    ▶ ≈7:22
11. 11
    Carefully pour the hot oil over the nut and spice mixture to create the chili crisp. Drizzle over the pozole, rice, stews, or serve with chips.
    ▶ ≈7:43