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Melissa

Melissa Veytia
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Recipe

Pozole Blanco style Colima

2h
Low
14
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There is nothing like a good pozole, accompany it with an ice cold beer and you will have the winning combination for the weekend.
Learn more about Melissa Veytia

Ingredients

6 portions
  • 2.5 kilos chicken, Cooked
  • 1 kilo hominy
  • aromatic herbs, dried (laurel, oregano)
  • 1 head garlic
  • 120 grams bell chili
  • 2 kilos green tomato, Cooked
  • 2 cloves garlic

Preparation

In a pot with plenty of water cook the corn along with half the head of garlic.
In a separate saucepan, cook the chicken with the other half of garlic and the herbs.
As soon as the corn bursts, add the chicken and a cup of chicken cooking broth.
Reserve two cups of cooked corn, liquefy them and return them to the pan. Leave over medium heat until everything is cooked completely.
For the sauce: Asa the chilies and blend with the cooked green tomatoes, the 2 cloves of garlic and sea salt.
Pour the sauce into the saucepan with the chicken, rectify the seasoning and add more chicken broth if necessary.

TIPS

Accompany with radishes, chopped lettuce, and lemon.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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