You will love this traditional Mexican dish for its exquisite chicken flavor; you can enjoy it at any time and it is very easy to prepare. Serve with tostadas, cream, and radishes.
Cut the little head off each corn kernel to clean it; cook it with the chicken in enough water (approximately 3 liters). Boil over medium heat for 1 hour or until the corn is well cooked and has burst.
Remove the chicken and shred it, continue cooking the corn over low heat.
Boil the chiles for 10 minutes or until soft. Blend them with a little water and the Knorr® Tomato Seasoning cubes. Strain.
Heat the oil and sauté the guajillo sauce over low heat for 5 minutes, stirring occasionally.
Pour the sauce into the pot with the pozole corn and let it boil for 10 more minutes.
Serve a bit of shredded chicken on each plate, add the pozole, and accompany with lettuce, radishes, chopped onion, and oregano.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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