BIANCA ARCILO One Workplace, Santa Clara
Latinx Resource Group

Chicken Pozole is something I’ve adopted because of the love my family had for soups and warm comfort foods during winter months. There’s nothing like a warm and comforting meal to greet you after a long day. During the week I made this in the crockpot, and it would be ready to eat right when we got home. This recipe saved me many long days and my girls embraced every single serving. Pozole is traditionally made with Pork however my 2nd child and myself aren’t pork eaters, so I reworked a traditional recipe by incorporating chicken. This dish is both flavorful and comforting. My daughters would describe it as a welcomed meal on a cold day or when feeling ill. The perfect blend of spice and flavor in their words. To this day they love when I make it. It always feels like home.


Dice onions and garlic.

Fry with 1 tbsp of oil.

Add chicken.

Add Hominy.

Add all spices.

Add water (water should be 4 inches over ingredients).

Cook 8 hours on low in a crockpot or 2 hours on medium in a large pot.

Chop garnish.

Add 1 squeezed lime to garnish to maintain freshness.

PREP TIME: 10 minutes
COOK TIME: 2-8 hours
TOTAL TIME: 2-8 hours

2 lbs of chicken drumettes
1 tbsp oil
3 large cans of hominy
½ yellow onion diced
3 cloves fresh garlic
1 bag (2 ounces) New Mexico chile powder
1 bag (2 ounces)
California chile powder
1 bag (2 ounces) garlic powder
½ bag (1 ounce) cumin
½ bag (1 ounce) dried oregano
4 tbsp chicken bouillon powder
1 gallon water GARNISH
½ red and ½ green cabbage chopped or shredded
1 stalk green onions
1 stalk cilantro
1 serrano chili pepper, diced small
1 lime
Often eaten alongside corn tortillas


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