Pozole "Hominy"
A main dish, served for dinner at Christmas time

1 cup    precooked pozole (large dried white corn)
1 ear fresh corn, precooked
1 precooked chicken breast
4 tomatoes
1 white onion
1 branch oregano
1 clove garlic
1 chili ancho – This is a green pepper when fresh.  When dried it has a sweet aroma, such as a raisin, and gives a dark color to a sauce
1 chili mulato – This is a chili poblano when fresh.  When dried it is spicy and gives a dark color to a sauce
2 cups of water
1 cup of chicken broth
Salt as necessary

1.    Roast in the comal, the tomatoes, garlic, and half onion.
2.    Soften the chilies in water.  Remove the stem and seeds. Fry the chilies  quickly in a small amount of oil
3.    With 2 cups of water, boil the chiles, tomatoes, garlic, and onion to soften.
4.    Blend the mixture in a blender.
5.    Put 1 Tablespoon of oil in a sauce pan.  Heat.  Strain the sauce into the pan and add 1 teaspoon salt and 1 cup of chicken broth.
6.    Shred the chicken.
7.    Cut the fresh corn from the cob.
8.    Add the pozole and corn to the sauce.
9.    Add the chicken and oregano. If necessary, add more salt.
10.    Simmer for 15 minutes.
11.    Serve in clay soup plates with the garnish.

Garnish with:

Chopped radish
Chopped onion
Lime wedges
Sliced lettuce
Thinly sliced corn tortillas, fried

   Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006