Making Pozole Blanco de Pollo with dried corn is a rewarding process that results in unmatched flavor compared to canned versions. Feel free to swap chicken for pork if desired. The recipe includes a nixtamalization process with specific ingredient ratios for best results.
1: Begin the nixtamalization process by soaking dried corn in water with cal for several hours or overnight.
2: Rinse the corn thoroughly and cook in a large pot with water until tender.
3: In another pot, add the chicken carcass, additional onions, garlic, bay leaf, and water/chicken stock for broth.
4: Add chicken thighs to the broth and simmer until fully cooked.
5: Shred the chicken thighs, combine with corn, and season with spices like cumin, black pepper, oregano, and salt.
6: Serve hot, garnished with your choice of toppings.
