Season 12 Recipes: Bayless' Best Ever/

Quick Pozole



  • 129-ounce can hominy
  • 2 1/2cups chicken broth
  • 8ounces red chile enchilada sauce
  • 2cups coarsely shredded cooked chicken
  • ½small head green cabbage (preferably Savoy), thinly sliced
  • 1teaspoon oregano
  • 2radishes, thinly sliced
  • 1lime, cut into wedges


In a medium (4-quart) saucepan over medium-high heat,  combine the hominy (with its canning liquid), the chicken broth  and the enchilada sauce. Bring to a boil.  Stir in the shredded chicken. Simmer about 10 minutes.   Ladle into bowls, garnish with cabbage, oregano, radishes and lime.

Leave a Reply

Your email address will not be published. Required fields are marked *