Name: Red Chicken Pozole
Prep time: 210 min
Cook time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 500 grams hominy corn, precooked; 1.5 kilos chicken breast, with bone and skin; 6 guajillo chiles; 2 cubes Knorr Tomate® tomato bouillon; 1 tablespoon vegetable oil; 3 cups Romaine lettuce, cut into strips; 3 radishes; 1/2 cups onion, chopped; dried oregano

Preparation

1h 30 mins

Low

Cut the "little head" off each corn kernel to clean it; cook it with the chicken in enough water (approximately 3 liters). Boil over medium heat for 1 hour or until the corn is well cooked and has "burst." Remove the chicken and shred it, continue cooking the corn over low heat.