Boil chicken, onion, garlic cloves and bay leaves. Add salt to taste.
Chicken is done cooking (usually a little over an hour)...
At this time fish out the onion and bay leaves-- no one wants to eat those, they just flavor the broth.
Choose your favorite canned hominy-- I prefer white hominy to yellow, but it is completely your choice.
Add hominy to the boiling chicken and broth. Cook for about 20 minutes.
At this point, add the Authentic Mexican Green Salsa (see my snapguide recipe).
Let the posole boil for another 40-45 minutes.
For the ultimate authentic experience... Add chopped fresh cabbage, white onion, pepper flakes, dried oregano and a splash of lime. Pair with tostadas or corn chips and ENJOY!!
- 3.0lb Chicken thighs, skin removed
- 5.0c White hominy (canned)
- 3.0c Authentic Mexican Green Salsa
- 6.0c Water
- 3.0 Dried bay leaves leaves
- 1/2 White onion, quartered