Copycat Dallas Meso Maya Pozole Verde

Ingredients for pozole:

1 whole chicken cut into pieces or pre-cut chicken pieces such as legs, wings, breasts. If using pre-cut chicken try to find cuts that have a bone in it for added flavor.

Smoked turkey pieces (optional)

1 red onion roughly chopped

2-3 bottles of beer. Or 2-3 cups of chicken stock if you prefer.

6 smashed garlic cloves

3-6 tbsp olive oil

6 cups hominy

Salt and pepper to taste

Ingredients for pozole toppings:

- Diced avocado

- Sliced red onion

- Sliced jalapeno

- Chopped Cilantro

Start by making the chicken stock. Breakdown a whole chicken or you can also buy chicken pieces that have already been cut. Season each piece with salt and pepper. I use the whole chicken, even the neck and livers (optional)

Get your pot to medium high heat, add 3 tbsp olive oil and brown the chicken on all sides.

I found some smoked turkey neck at the store and added it to give the stock some smoky salty flavor. Brown on all sides, then remove. If you can't find any or don't want the smoky flavor, just go to the next step.

After each piece is browned, remove it and add to a plate. Open two bottles of beer or use 2-3 cups of chicken stock

Once all meat pieces are browned, add one red onion roughly chopped and 5 smashed garlic cloves. Stir around until browned.

Add two beers to deglaze the pan. Use a wooden spoon and scrap the bottom of the pan to get all the chicken bits into the beer.

Continue stirring until it starts to look like this.

Return all your chicken and turkey pieces (if using) to the pot. There should be some juices leftover. Make sure to dump those back in the pot too.

Cover the rest with water. Bring to a boil and cover for 1 hour or so.

Remove chicken from the stock. Set aside until it's cool enough to handle. Keep the stock covered and simmering on low.

Wait until chicken is cool enough to handle, then remove chicken from the bones and shred. Set aside shredded chicken.

Return bones to the stock. Simmer on low, uncovered for another 30 minutes.

As it simmers, you will start to see fat and foam gathering at the top. As this happens, skim and remove the fat/foam and discard.

Keep skimming. If you don't plan to use the stock today you can refrigerate it and remove the top fat once it's cold.

Strain everything from the pot to get the pure stock. Trash all the solids.

Bam. Stock is done. If your stock starts to develop a film, make sure you continue to skim it to remove excess fat.

Drain and rinse about 3 cups of hominy while your stock lightly simmers.

Put the 3 cups of hominy in a blender with 2 cups of the stock and 4 smashed garlic cloves.

Purée until smooth.

Add the puréed hominy back to the stock and add an additional 3 cups hominy that hasn't been puréed but is still drained and rinsed. Also add 2 tablespoons dried oregano. Continue simmering.

Add shredded chicken back to the pot.

While the soup finishes, prepare the toppings. I like to use any of the following: cilantro, lime, jalapeño, red onion, tortilla strips and avocado.