Ingredients:

1 whole rotisserie chicken, deboned and shredded.

2 quarts chicken stock

2-3 quarts water

1 #10 can hominy, drained

2 cups 505 roasted green chile

2 cans diced tomatoes

2 16 oz jars tomatillo salsa verde (HERDEZ)

Half bunch cilantro, use the stems also.

2 onions

8 garlic cloves

3 Tbsp Caldo de pollo

4 Tbsp onion powder

2 tsp garlic powder

3 bay leaves

1 1/2 tsp black pepper

1 Tbsp cumin and a little more

1 Tbsp coriander

1-2 Tbsp oregano

Instructions:

1. First skin and debone the rotisserie chicken.

2. In a large pot place the chicken carcass and add the water and chicken stock to it. Bring to a boil.

3. While that is heating, chop the onions, garlic cloves and the cilantro. Set aside.

4. Remove the bones from the broth and get as much meat off the bones as you can. Throw the bones away and put the meat into the broth.

5. To the pot, add the hominy and the veggies you chopped in step 3. And all the shredded chicken, Also add the spices, bay leaves, onion powder, garlic powder, black pepper, oregano, cumin, coriander and Knorr Caldo de pollo.

6. Add the cans of tomatoes and the 505 chile.

7. Let this simmer for an hour or more. Or you can
place this in a large crockpot. I like the hominy to get a little softer.

8. Add more spices if needed.

Notes:

Chicken Options: While rotisserie chicken is convenient, you can also use leftover chicken or cook your own. For added flavor, consider using chicken thighs or a mix of dark and white meat.

Hominy Alternatives: If you can’t find canned hominy, you can use dried hominy. Just be sure to soak and cook it beforehand, as it takes longer to prepare.

Green Chile Varieties: The 505 roasted green chile adds depth to the dish, but you can adjust the heat by choosing milder or spicier varieties based on your preference. Fresh roasted green chiles are also a great alternative if available.

Crockpot Method: For a hands-off approach, you can prepare this dish in a crockpot. Just combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours, adjusting the cooking time as needed.

Toppings: Enhance your pozole with traditional toppings like sliced radishes, diced avocado, chopped onions, fresh lime wedges, or additional cilantro for extra flavor and texture.

Storage: This pozole keeps well in the fridge for up to 3 days. It also freezes beautifully—just let it cool completely before transferring to an airtight container for up to 3 months.