Name: Tomato Pozole
Prep time: 60 min
Cook time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 500 grams hominy corn, precooked; 1 kilo chicken breast; 10 Jalapeño chiles; 1 clove garlic; salt; 1 onion; 1 kilo tomatillo; 1/2 kilos lime; 5 cups lettuce, filleted; 3 cups radish, sliced

Preparation

30 mins

Low

Wash the pozole corn with a little water and cook it in a pot with the chicken. Once the chicken is cooked, shred it and return the meat to the broth. Peel the tomatoes and wash them, cut them in half, along with the chilies and the onion, season with a little salt. Blend all these ingredients, and in a skillet with a little oil, fry the sauce. Add it to the broth and cook until it boils.