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Lorenza Ávila

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Recipe

Mexican Pozole with Chicken

30 mins
Half
20
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This recipe for Mexican pozole with chicken is a typical dish from Mexico, it is delicious as well as being a complete meal. Enjoy this Mexican delicacy.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1/2 balls corn, cacahuatzintle or 8 young corn shelled
  • 6 ancho chili peppers, deveined, ginned and soaked in hot water
  • 1 onion
  • 3 garlic
  • 1 tablespoon chicken soup, powdered
  • 2 chicken breasts, shredded or in pieces
  • 1 pinch oregano
  • 1 lettuce, thin slice
  • 1 radish, in bunch, sliced
  • 5 lemons, matches
  • to taste piquín chili, to taste
  • tostadas corn

Preparation

The corn or corn is cooked without salt until it is soft. The chicken is cooked in water with salt, garlic and onion and once ready it is shredded or cut into pieces.
The ancho chili peppers are ground with the water in which they were soaked with the oregano and garlic and they are strained in the pot where the corn grains are, there the cooked chicken is added and a little broth where the chicken was cooked, season with the consommé and boil 15 minutes. There should be a light atole.
It is served very hot in earthenware bowls called pozoleros, garnished with lettuce, radishes, oregano, chili and lemon juice, and is served with toasts.

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Nutritional information

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