How to Make the Best Chicken Wild Pozole | Game Day Comfort Food @eatcolor

wild game meat

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: canned green chilies

Canned green chilies are often less expensive and readily available.

Cut off the stems and discard the seeds from 6 guajillo chilies and slice them into chunks.

In a medium-sized saucepan, pour in 1 quart of chicken stock and add the chilies; bring to a boil and let simmer until softened.

Prep 4 lbs of bone-in skinless chicken thighs by cutting them into bite-sized pieces and placing them in a shallow bowl.

Mix together 1 teaspoon cumin, 2 teaspoons smoked paprika, 1.5 teaspoons Mexican oregano, 1 teaspoon cilantro, and 1 tablespoon fennel seed; sprinkle over the chicken and stir to coat.

In a crock pot, heat 1 tablespoon of avocado oil and add 1 medium diced onion; cook until translucent, about 4 minutes.

Add 5 cloves of slivered garlic to the onions and cook until fragrant, being careful not to burn them.

Add the seasoned chicken pieces to the pot and pan-sear until browned on all sides.

Stir in 1 can of tomato paste and mix well with the chicken.

Add another quart of chicken stock and 2 (30 oz) cans of hominy to the pot.

Blend the softened chilies and stock with the salsa until smooth, then pour it into the pot.

Bring the mixture to a boil, then let it simmer for 30 minutes.

Serve with toppings of lime, sliced radishes, avocado, cabbage, cilantro, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens