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Recipes

Meat and chicken

Chicken

Mexican chicken

Pozole blanco style colima

Melissa Veytia

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Recipe

Pozole Blanco style Colima

Name: Pozole Blanco style Colima
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2.5 kilos chicken, Cooked; 1 kilo hominy; aromatic herbs, dried (laurel, oregano); 1 head garlic; 120 grams cascabel chili pepper; 2 kilos green tomato, Cooked; 2 cloves garlic

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Melissa Veytia

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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

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2.5 kilos chicken, Cooked
1 kilo hominy
aromatic herbs, dried (laurel, oregano)
1 head garlic
120 grams cascabel chili pepper
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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Pozole Blanco style Colima

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

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Melissa Veytia

Pozole Blanco style Colima

Ingredients

Preparation

TIPS