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Lorenza Ávila
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Recipe

Mexican Pozole with Chicken

30 min
Not so easy
18
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This recipe for Mexican pozole with chicken is a typical dish of Mexico, it is delicious as well as being a complete meal. Enjoy this Mexican delight.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1/2 ball of corn cacahuatzintle or 8 sweet ears of corn
  • 6 pieces of ancho chili pepper deveined, ginned and soaked in hot water
  • 1 piece of onion
  • 3 pieces of garlic
  • 1 tablespoon of consommé powdered
  • 2 pieces of chicken breast shredded or in pieces
  • 1 pinch of oregano
  • 1 piece of lettuce thin slice
  • 1 piece of radish in bundle, sliced
  • 5 pieces of green lemon matches
  • to taste of pequin pepper to taste
  • fried or toasted corn tortilla

    Preparation

    Cook the corn or corn without salt until it is soft. The chicken is cooked in water with salt, garlic and onion and once ready, it is sliced ​​or cut into pieces.
    The wide chiles 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 is added the cooked chicken 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 clay bowls called pozoleros, seasoned with lettuce, radishes, oregano, chili and lemon juice and served with toast.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    0.1
    kcal
    0.0%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    0.0
    g
    0.0%
    Lipids
    0.0
    g
    0.0%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    0.0
    mg
    0.0%
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