Cook the chicken in a pressure cooker with 1/4 of an onion, 1 garlic clove, water to cover the meat, and salt. Let it cook for 45 minutes.
Remove the chicken from the pot, shred it, and set it aside. In the same water used for the chicken, cook the corn and add a little more salt. Let it cook for 1 hour.
Serve the broth, corn, and chicken in a pot where the pozole will be finished cooking.
Blend 3 cloves of garlic, half an onion, guajillo chili, and the Knorr cube. Strain the mixture and serve it over the broth.
Let the pozole cook for at least 15 minutes. Taste and adjust the salt if necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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