Colima Style White Pozole
Melissa Veytia
There’s nothing like a good pozole; pair it with a cold beer for the winning combination this weekend.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2.5 kilos chicken, stew
  • 1 kilo hominy corn
  • aromatic herbs, dried (bay leaf, oregano)
  • 1 head garlic
  • 120 grams cascabel chile
  • 2 kilos tomatillo, stew
  • 2 cloves garlic
Preparation
2h
0 mins
Low
  • In a pot with plenty of water, cook the corn along with half of the garlic head.
  • In a separate pot, cook the chicken with the other half of the garlic and the herbs.
  • Once the corn pops, add the chicken and one cup of the chicken cooking broth.
  • Reserve two cups of cooked corn, blend them, and return them to the pot. Leave over medium heat until everything is fully cooked.
  • For the sauce: Roast the chiles and blend with the cooked green tomatoes, the 2 cloves of garlic, and sea salt.
  • Pour the sauce into the pot with the chicken, adjust the seasoning, and add more chicken broth if necessary.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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