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Cooking A Stew With Aztec Roots | Serving Up Science

Sheril Kirshenbaum
Sheril's take on pozole - make sure to garnish!

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.



As managing editor, Karel Vega supervises news reporters and hosts of news programming, and is responsible for the planning and editing of WKAR's news content.
Serving Up Science host Sheril Kirshenbaum is a history buff, science writer, and curious foodie.
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