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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

Cookware

Directions

1. Clean 2 skinless chicken breasts and put them in a saucepan, then reserve.
2. Put in a colander 17.6 oz of precooked white hominy and rinse it.
3. Transfer from the colander to the saucepan (where the chicken is) the precooked white hominy that was rinsed.
4. 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.

5. Bring the saucepan water to a boil over high heat.
6. 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).

1. Remove the seeds of 2 ancho peppers and 5 guajillo peppers.
2. Put in another saucepan:

• The 2 Ancho Peppers with the ones you worked.
• The 5 Guajillo Peppers with the ones you worked.
• The enough Water to cover the chilies.

3. 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.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove (.1 oz).
• Pepper to taste.

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

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.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.
5. Verify that the chicken breasts that were left cooking are well cooked, its color must be white outside and inside; if not cook them for a longer time.
6. Take from the saucepan the chicken breasts, with the kitchen spoon, wait until they cool a little and shred them; then set aside.

1. Put in a ramekin 2 tablespoons of oregano, 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 put it in another ramekin.
6. Take all the ramekins to the table, in which the ingredients were put.

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

2. Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken; if not cook it for a longer time.
3. Add in the saucepan, where the maize is:

• The Chicken that was shredded.
• Strain the Red Salsa that was cooked.
• The enough Water to have the consistency of a watery soup.
• 1/4 tablespoon of Salt.

4. Mix the saucepan ingredients and bring the broth to a boil over high heat.
5. 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.
6. When the cooking is done discard:

• The 1/2 Onion.
• The Garlic clove.
• The 2 Bay Leaves.