Cooking A Stew With Aztec Roots | Serving Up Science

May 23, 2018

Have you ever felt like your recipes are lacking diversity? WKAR's Karel Vega and science writer Sheril Kirshenbaum challenged each other to make a dish from the other's heritage. In part 1 of their recipe exchance, Sheril  tries her hand at making pozole - a traditional Mexican stew, with a recipe courtesy of Karel's mom.

Pilar's Pozole Recipe (Pozole serves 4):


  • 3 chicken breasts
  • 1 big can white hominy
  • 1 can enchilada sauce -red- (no specific brand, but try to get from specialty shop)
  • 1 half big white onion
  • 1 big red onion
  • oregano seasoning
  • 1 lime per person
  • 2-4 Knorr seasoning bouillon cubes (depending on preference)


  • Wash breast and hominy (wash hominy until no more foam).
  • In one big pot drop chick and hominy (add one half white onion as well) water needs to cover all chicken and hominy.
  • Add Knorr seasoning 2 cubes.
  • Leave everything at medium heat for 40 minutes. 
  • After 40 minutes check chicken to see if fallen apart yet (that means it's cooked!), if chicken is cooked add enchilada sauce.
  • Continue 20 minutes stir occasionaly
  • Check for "salt level" after 20 minutes to see if more seasoning is needed  - add as needed...


  • Slice lime into quarters.
  • Add oregano to dish depending on personal taste.
  • Add diced red onion to dish.