Red Pozole with Chicken and Pork
alexandra romero
We teach you how to make mixed red pozole in record time, it will become a classic in your kitchen! This broth is prepared with cacahuazintle corn, chicken, pork, and other ingredients you surely already have on hand. What are you going to accompany this mixed red pozole with? Did you know? Pozole is one of the oldest dishes in our country, as it has been consumed since pre-Hispanic times. Currently, there are different versions such as green, white, and even seafood options. Click to see more easy recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 kilo hominy corn, precooked
  • 2 cups water
  • 500 grams chicken breast
  • 500 grams pork leg, in medium cubes
  • salt
  • 1/2 garlic heads
  • 10 guajillo chiles, without veins or seeds
  • 5 cloves garlic
  • 1/4 onions
  • water
  • salt
  • Romaine lettuce, in thin strips
  • onion, finely chopped
  • radish, sliced
  • tostada, to accompany
  • sour cream, to accompany
  • lime juice, to accompany
Preparation
30 mins
1h 20 mins
Low
  • Add the corn, water, chicken, pork, salt, onion, and head of garlic to a pressure cooker, cover and cook for 1 hour. Let the pot cool, uncover, remove the chicken and meat and shred both separately. Set aside.
  • In a pot, add the guajillo chili, garlic, and onion. Cover with water and cook for 5 minutes. Blend and set aside.
  • Add the sauce to the pozole and cook for 20 more minutes. Set aside.
  • Serve the red pozole in a bowl and add chicken, meat, lettuce, onion, and radish. Accompany with tostadas, cream, and lime juice.

Nutritional Information

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