Wash the pozole corn with a little water and cook it in a pot with the chicken. Once the chicken is cooked, shred it and return the meat to the broth.
Peel the tomatoes and wash them, cut them in half, along with the chilies and the onion, season with a little salt. Blend all these ingredients, and in a skillet with a little oil, fry the sauce. Add it to the broth and cook until it boils.
Remove from heat and serve accompanied by lettuce, lime, and radish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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