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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.
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.
PRESENTATION
Serve the broth with corn and chicken (optional) in a soup bowl and add the accompaniments to taste.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
104.7
kcal
5.24%
Carbohydrate, by difference
16.7
g
5.57%
Protein
5.5
g
11%
Total lipid (fat)
2.8
g
4.31%
100
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Ratings(4)
La Milagrosa
12/09/2013 15:59:14
yummy!
queda más rico con carne de cerdo (mi mamá me recomendó pierna para que no vaya con tanta grasa) y un poquito de comino junto con los condimentos molidos. También les faltó el aguacatito para acompañar!!!!! :babeo:
Jeimy Zepeda
07/09/2013 20:33:53
Me gustaria prepararlo!
Preferiria hacerlo con maiz precocido y campechano carne de puerco/pollo concidero que tiene mejor sabor!!!
Keren BM
03/03/2013 23:56:21
:D
yo quierooooo...
Ana Vanessa Lopez Camacho
14/01/2013 20:55:38
Mmmm k rico
k rico posole se me antija jajaja
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