A traditional Mexican soup that is served as a main course. It is a well-known dish in Mexican gastronomy and that some states of the Republic personalize with the ingredients of their region; in this case, the recipe includes chicken, pozolero corn and it is accompanied with radish, oregano, lettuce, lemon and toast. A delight, try it.
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Ingredients8 portions
Preparation
Boil in a 3 3 pot of water and chicken breasts. Throw the water and wash the breasts and put back to boil now with 7 21 of water.
Once the chicken is cooked (approximately 30 minutes) it is removed from the pot without throwing the water and set aside to crumble or cut into small pieces.
Rinse the tin corn for 2-3 minutes.
Pour the corn into the chicken stock and boil until tender (approximately 30 - 45 minutes) constantly checking.
While boiling the corn in a separate pot, boil the guajillo chiles until they are soft, once soft, the seeds are cleaned and deveined.
When the chiles are clean, they should be liquefied together with a quarter of onion, the cloves of garlic, the pinch of oregano and enough water to be liquefied and not too thick (approximately 3-5 21 of water).
Put the mixture of chilies in the main pot, passing through a sieve and boil for 15 minutes.
The meat can be added to the soup or served separately.
Place the companions, the lettuce, the radish, the onion, the oregano, the chile piquin, the toast and the lemon in recipes and serve on the table.
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