Grandma Cuca’s Chicken Pozole


  • Salt to taste
  • Garnish: lemon wedges, tostadas tortillas, shredded cabbage and Tapatillo Hot Sauce
  • 4 whole cloves of Christopher Ranch California grown garlic is best
  • 1 T whole margoram
  • 1 8oz can of Red Chile Sauce
  • large can of hominy (the big can)
  • large pot with cold water
  • + 1 more ingredients
    • whole chicken cut in pieces seasoned with salt

Get the cut up chicken boiling in pot. While chicken is boiling prepare the sauce: In a blender add the Red Chile Sauce, garlic and crushed marjoram. I like to crush it in the palm of my hand over the blender. When the chicken is nice and tender , add the sauce and hominy. Let it come to a fu...

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