Pozole

(Mexican hominy soup)

Ingredients:

• 4 chicken thighs
• 1 spanish onion
• Mote (hominy), dry or canned
• Yuca
• Garlic
• Cilantro and/or lime and/or salsa verde (La Costeña or Herdez)
• Real Mexican chili powder

If using dry mote, let it soak for at least a whole day and maybe also cook it for a few hours before starting the rest because it takes forever to lose its crunch. Might be better to use mote from a can.

Sautée chicken thighs on high heat in olive oil with salt and pepper to brown them and make them easier to pick apart. No need to cook them all the way.

Peel and chop yuca and onions and garlic.

Take out the thighs and pick the meat off (not too thoroughly). Put the remains back in the pot, add water and boil to make a strong broth.

While that is happening, in another pot, sautee chopped onions and yuca in olive oil with salt and pepper, also on high heat. Add garlic and chili powder at last minute.

When the broth is ready, add it and the thigh meat to the yuca and onions and dump in the hominy. Let it cook until the meat falls apart into strings.

Garnish with cilantro, lime, and/or salsa verde.

---