Pozole

Name: Pozole
Prep time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 can canned corn, for pozole; 6 guajillo chiles, (depends on the taste for spiciness); 1 onion; 1 pinch oregano; 2 cloves garlic; 3 chicken breasts; 1 cup radish, chopped; 1 cup lettuce, chopped; 1 cup onion, chopped; 4 tablespoons oregano; 4 tablespoons piquín chile; 20 corn tostadas; 8 limes

Deborah Dana

A traditional Mexican soup served as a main dish. It is a well-known dish in Mexican gastronomy and some states of the Republic personalize it with ingredients from their region; in this case, the recipe includes chicken, pozole corn, and is accompanied by radish, oregano, lettuce, lime, and tostadas. A delight, try it.

Reviewed by Editorial Team of Kiwilimón

Published: 28-11-2009

Preparation

1h 30 mins

Medium

Boil in a pot 3 liters of water and the chicken breasts. Discard the water, wash the breasts, and boil again now with 7 liters of water. Once the chicken is cooked (approximately 30 minutes), remove it from the pot without discarding the water and set it aside to shred or cut into small pieces. Rinse the canned corn for 2-3 minutes. Pour the corn into the chicken broth and boil until soft (approximately 30 - 45 minutes), checking constantly. While the corn is boiling, in a separate pot boil the guajillo chiles until soft, once soft, clean the seeds and devein. When the chiles are clean, blend them with a quarter of an onion, the garlic cloves, a pinch of oregano, and enough water to blend so that it is not too thick (approximately 3-5 liters of water). Put the mixture of chiles into the main pot, passing it through a strainer first, and boil for 15 minutes. The meat can be added to the soup or served separately. Place the accompaniments, lettuce, radish, onion, oregano, piquin chili, tostadas, and lime in containers and serve at the table.