Cook the chicken with 1/4 onion, 1 garlic, water to cover the meat and salt. Let it cook for 45 minutes.
Remove the chicken from the pot, shred and set aside. In the same chicken water, put the corn to cook and add a little more salt. Let it cook for 1 hour.
Serve the broth, corn and chicken to a pot where the pozole will finish cooking.
Blend 3 garlic, half onion, chile guajillo and knorr. Strain the preparation and serve over the broth.
Let cook the pozole at least 15 minutes. Test and rectify salt if necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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