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Red Pozole with
“Chicken”


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 .

In this recipe the pozole is going to be
seasoned with a red salsa and it is also 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 1 hour 15 minutes.
  • This recipe serves about 6 plates.


Ingredients

  • 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

  • Cookware

  • 2 Saucepans
  • 1 Saucepan Lid
  • 1 Blender
  • 1 Colander
  • 1 Chopping Board
  • 1 Kitchen Spoon
  • 1 Strainer
  • 1 Knife
  • 6 Ramekins

  • Directions

    Cook the Chicken


    1. Clean 2 skinless chicken breasts and put them in a saucepan, then reserve.
    2. Put 17.6 oz of precooked white hominy in a colander and rinse it. Upon completion put it in the saucepan, along with the chicken.
    3. Also add in the saucepan:
    • 1/2 Onion (2.4 oz).
    • 1 Garlic clove (.1 oz).
    • 2 Bay Leaves.
    • The enough Water to cover all the ingredients.
    • 1/2 tablespoon of Salt.


    1. Bring the saucepan water to a boil over high heat.
    2. When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the white hominy is well cooked (also time 20 minutes).


    Make sure that all the ingredients are always covered with water because it will consume. If scum accumulates on the surface remove it.


    While the Maize Cooks...


    1. Remove the seeds of 2 ancho peppers and 5 guajillo peppers.
    2. Put in another saucepan:
    • The Chilies with the ones you worked.
    • The enough Water to cover the chilies.


    1. Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
    2. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
    3. Also add in the blender:
    • 1/4 of an Onion (1.2 oz).
    • 1 Garlic clove (.1 oz).
    • Pepper to taste.


    1. Blend very well the ingredients, then set aside.

    Fry the Red Salsa


    1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
    2. Put in the saucepan:
    • The Red Salsa that was blended.
    • 1/4 tablespoon of Salt.


    1. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
    2. When the salsa boils reduce to medium heat and fry it for about 5 minutes, until it thickens a little and it acquires a more intense color; stir occasionally. Then set aside.



    20 minutes Later...


    1. Verify that the chicken breasts are well cooked, its color must be white outside and inside. If not cook them for a longer time.
    2. Take from the saucepan the chicken breasts with a kitchen spoon, wait until they cool a little and shred them; then set aside.

    Prepare the Garnishes


    1. Put 2 tablespoons of oregano in a ramekin, then set aside.
    2. Cut 3 limes into wedges and put them in another ramekin, then set aside.
    3. Slice 3 radishes and pass them to another ramekin, then set aside.
    4. Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
    5. Finely chop 1/2 onion (2.4 oz) and transfer it to another ramekin, then set aside.
    6. Take all the ramekins to the table, where the ingredients were put.

    1 hour Later...


    1. Dice 2 avocados, put them in a ramekin and take it to the table.


    The avocado is cut at the end because it oxidizes rapidly.


    1. Verify that the white hominy is well cooked, it must be soft, puffed and broken. If not cook it for a longer time.


    The pozole must have the consistency of a watery soup. Then incorporate or remove water as needed.


    1. Add in the saucepan, where the maize is:
    • The Chicken that was shredded.
    • Strain the Red Salsa that was cooked.
    • 1/4 tablespoon of Salt.


    1. Mix all the saucepan ingredients and bring the broth to a boil over high heat.
    2. When the broth boils reduce to low heat, cover the saucepan and leave the red pozole with chicken cooking for 10 minutes, so the flavors mix.
    3. Discard the 1/2 onion, the garlic clove and the 2 bay leaves.



    Time to Eat Pozole


    * Don’t forget to put oregano to the pozole, it’s pozole’s official ingredient . A pozole that doesn’t have oregano, is not pozole.


    Recommendation: The Mexicans also like to accompany the pozole with tostadas covered with refried beans.


    Variation: ¡The pozole also exists in vegetarian version!



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    Additional Info





    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 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.



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