Chicken Pozole with Nixtamalized Hominy
Explore the art of nixtamalization and the world of hominy with Chef Rome Bruno as he dives into the captivating journey of transforming dried corn into a culin
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Cooking tools:
- Saucepan
- Stove
- Heat proof container
- Gloves
- Colander
- Pot
- Dutch oven
- Blender
- Measuring spoon
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1/2 pound of dried white maize
- 1 teaspoon of lye (food grade)
- 1 pound of tomatillos
- 3 whole jalapeños
- 4 garlic cloves
- 1 large white onion
- 1 large bunch cilantro
- 2 tablespoons of sazón*
- 3-4 cups of chicken meat, cooked and picked
- 4 - 5 cups of chicken broth
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