Pozole

Deborah Dana
A traditional Mexican soup served as a main dish. It is a well-known dish in Mexican gastronomy and some states of the Republic personalize it with ingredients from their region; in this case, the recipe includes chicken, pozole corn, and is accompanied by radish, oregano, lettuce, lime, and tostadas. A delight, try it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 can canned corn, for pozole
  • 6 guajillo chiles, (depends on the taste for spiciness)
  • 1 onion
  • 1 pinch oregano
  • 2 cloves garlic
  • 3 chicken breasts
  • 1 cup radish, chopped
  • 1 cup lettuce, chopped
  • 1 cup onion, chopped
  • 4 tablespoons oregano
  • 4 tablespoons piquín chile
  • 20 corn tostadas
  • 8 limes
Preparation
1h 30 mins
0 mins
Medium
  • Boil in a pot 3 liters of water and the chicken breasts. Discard the water, wash the breasts, and boil again now with 7 liters of water.
  • Once the chicken is cooked (approximately 30 minutes), remove it from the pot without discarding the water and set it aside to shred or cut into small pieces.
  • Rinse the canned corn for 2-3 minutes.
  • Pour the corn into the chicken broth and boil until soft (approximately 30 - 45 minutes), checking constantly.
  • While the corn is boiling, in a separate pot boil the guajillo chiles until soft, once soft, clean the seeds and devein.
  • When the chiles are clean, blend them with a quarter of an onion, the garlic cloves, a pinch of oregano, and enough water to blend so that it is not too thick (approximately 3-5 liters of water).
  • Put the mixture of chiles into the main pot, passing it through a strainer first, and boil for 15 minutes.
  • The meat can be added to the soup or served separately.
  • Place the accompaniments, lettuce, radish, onion, oregano, piquin chili, tostadas, and lime in containers and serve at the table.

Nutritional Information

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