The pozole is a type of soup, that it is accustom to serve a lot in days of Mexican parties. According to the seasoning of the pozole’s broth it can be white, red and even green. In the Nahuatl language pozolli means foam. And this is due to the white cacahuazintle maize kernels that float on the pozole broth seem like foam.ez_replacebr_temp10000231=ez_replacebr_10pozole
In this recipe the pozole is going to be seasoned with a red salsa and ipozolelso mixed with shredded chicken. But that’s not all as the pozole is eaten under the concept that each person has the freedom and the right to keep on seasoning and garnishing the pozole with the ingredients that are put on the table like: avocado, radish, lettuce, etc. A similar concept to that of the tortilla soup.
– The beauty of the pozole is that is tends to look like a soup-salad but it is served as main course, due to after a good pozole plate is difficult to keep eating.
About the Recipe
Making the pozole is a bit difficult and laborious – however everything is explained in a very simple way so an excellent pozole is obtained.
The pozole has to be prepared with white hominy, which comes from the cacahuazintle corn – from the Nahuatl cacao pineapple.
This recipe is given with precooked white hominy, if you get it raw you will have to follow the next steps.
It is very important to use skinless chicken breasts so a lot of fat doesn’t accumulate in the pozole.
The preparation time is of .
This recipe serves about 6 plates.
17.6 oz of precooked White Hominy
2 skinless Chicken Breasts (14.1 oz)
5 Guajillo Peppers (1.7 oz)
3 Limes (3.1 oz)
3 Radishes (2.1 oz)
2 Avocados (17.6 oz)
2 Ancho Peppers (.7 oz)
1/4 of a Lettuce (3.5 oz)
1¼ of Onions (6.1 oz)
2 Garlic cloves (.2 oz)
2 Bay Leaves
2 tablespoons of Oregano
1 tablespoon of Olive Oil
Pepper to taste
1 tablespoon of Salt
1 Saucepan Lid
1 Chopping Board
1 Kitchen Spoon
Cook the Chicken
Clean 2 skinless chicken breasts and put them in a saucepan, then reserve.
Put in a colander 17.6 oz of precooked white hominy and rinse it.
Transfer from the colander to the saucepan (where the chicken is) the precooked white hominy that was rinsed.
This is the maize that can be used to make your pozole. Although this pozole hominy is not in a precooked state, therefore you will have to do some previous steps before preparing the pozole.
The pozolerco.html'> -->pozole without oregano is really not pozole. You have to put oregano to the pozole and there is no excuse because you can buy the oregano here – and the best is that it is organic.
The ancho pepper is an important part of this pozole salsa and you really have to use it. If you cannot find it you can buy it here.