Pozole, or pork and hominy soup, is originally from a western state of Mexico, Guerrero. It is prepared differently in each region ranging from just pork, to pork and chicken, to some with just fish. It is also made with different types of chiles.
1 2-1/2 lb. chicken, cut into pieces
1 lb. boneless pork shoulder
2 medium onions, chopped
2 tbsp. GOYA® Minced Garlic or 4 cloves garlic, minced
1 packet GOYA® Cubitos En Polvo - Powdered Chicken Bouillon
2 sprigs cilantro
3 quarts cold water
2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
2 cans (15.5 oz.) GOYA® White Hominy, drained
1 cup finely chopped onion
4 thinly sliced radishes
2 limes, cut into wedges
3 tbsp. dried oregano
GOYA® Hot Pickled Peppers (Aji Picante)
1.In a large pot with cover, combine all the ingredients except the garnishes. Bring to a boil on medium high. Skim off the foam that rises to the top during the first few minutes. Partially cover, reduce heat to medium low and simmer for 1 hour until the chicken and pork are very tender.
2.Carefully remove the chicken and pork, and allow to cool. When meats are cool enough to handle, remove skin and bones from chicken and discard. Roughly shred the chicken and pork using two forks.
3.Return the shredded meats to the pot, and continue to simmer for 30 minutes.
4.Serve the soup in individual bowls, and pass the garnishes at the table.
Makes about 20 cups