Traditional Red Pozole with Chicken

Superama
A traditional Mexican recipe with chicken instead of meat to achieve a lighter option. It is very nutritious and filling.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 kilo hominy corn
  • 1 kilo boneless chicken breast
  • 1 piece onion
  • 1 lettuce, finely chopped
  • 1 onion, finely chopped
  • 10 radishes
  • 5 guajillo chiles
  • 1 clove garlic
  • tostadas, to accompany
  • sour cream, to accompany
  • 5 limes, to accompany
  • oregano, to accompany
Preparation
1h 30 mins
0 mins
Medium
  • Place the guajillo pepper in a small pot with water and boil for 10 minutes. Transfer the peppers to a blender with a little of the water and blend, then strain. Set aside.
  • In a large pot, cook 15 cups of water with the chicken; when the first foam appears, remove it with a ladle and boil for 15 more minutes.
  • Remove the chicken from the broth, shred it, and return it to the broth. Also add the corn, a piece of onion, garlic, and salt to taste.
  • Add the guajillo pepper and cook for 30 minutes over medium heat.
  • While cooking the corn, chop the onion, lettuce, radishes, and cut the limes in half.
  • When serving, place the pozole in individual pozole bowls and accompany it with garnishes (tostadas, cream, limes, oregano, lettuce, onion, and radishes).

Nutritional Information

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