If you have tried this soup then you already know that it is a Mexican dish with a lot of flavors and, above all, very nutritious. You will be surprised by how easy it is to do it!
In Mexico, it is usual to eat this soup at night, and on national holidays or during cold winter nights; although some families also prepare this delicious dish during the end of the year celebrations.
In this recipe, we will use canned corn and chicken. Although this recipe is originally made with pork, you can also make it vegetarian by skipping the meat.
(Serves 6 people)
4 liters of water
1 kilo of chicken
810gr of white hominy corn for pozole rinsed and drained
1 white onion cut into four parts
8 large garlic cloves
Salt to taste
For the sauce:
5 ancho peppers clean, seeded, and deveined.
5 guajillo chiles, clean, seeded, and deveined.
6 cloves of garlic
½ medium onion, minced.
2 tablespoons vegetable oil
½ teaspoon of oregano
Salt to taste
Put the water to heat in a large pot. Add the onion, garlic, salt, and chicken. Bring to boil and then lower the heat to cook the chicken.
While the chicken is cooking, remove the layer of foam and fat that forms on the surface of the broth with a ladle. If necessary add more hot water to maintain the same level of broth in the pot.
When the chicken is cooked, separate it from the broth. Skim excess fat, onion, and garlic from the broth.
To prepare the sauce, soak the ancho and guajillo chiles for 25 minutes in enough water to cover them.
Once the chiles are soft, drain them and place them in the blender along with the garlic, onion, and oregano, adding a little of the water where they were soaked. Blend until it has the consistency of a smooth sauce.
Heat the oil in a skillet over medium-high heat; add the sauce, and season with salt to taste. (Stir constantly, as it tends to jump.) Reduce heat and simmer for approx. 25 minutes.
Add the sauce to the broth by first passing it through a strainer. Bring to a boil and add the chicken. Boil over low heat for approx. 10 minutes.
Add the corn and season with salt and pepper. Keep cooking until the corn is fully cooked.
Serve the pozole on a deep plate and set the garnish aside as shown in the photo.
You can accompany your pozole with the following:
Freshly ground chili pepper
Lemons cut into quarters
Avocado cut into cubes
The original recipe is made with pork instead of chicken.
Hope you enjoyed preparing and discovering the flavor of authentic Mexican red pozole. Take a picture of your dish and tag us on Instagram @clocfood
For more about this recipe and authentic Mexican recipes click here