Mexican Chicken Pozole Recipe
by Editorial Staff
Pozole is a traditional soup or stew from Mexico dating back to pre-Columbian days. The name comes from the Nahuatl pozole, and the stew is made from corn, pork or chicken.
Cook: 2h
Servings: 4
Ingredients
- 1 whole chicken, 4 1/2 to 5 1/2 pounds, chopped
- Salt
- 1 red onion, halved
- Large 6 lb. corn can (105 oz) dried and rinsed
- 4 large cloves of garlic, peeled
- 1-2 tablespoons dried oregano (Mexican oregano, if you have one)
- 1/4 whole cabbage, thinly sliced
- 1 tomato, pith, chopped
- 1 avocado, peeled, chopped
- 1 red onion, peeled, chopped
- 1 large bunch of coriander, chopped
- 1 large pile of chopped watercress
- Mexican cheese Queso Fresco, sliced
- Several red radishes, thinly sliced
- 2 limes, cut into wedges
- Chopped jalapeno or serrano peppers or another chilli
Directions
- Boil the chicken in a large pot of water: Place the chicken pieces in a large pot, pour about 3 litres of water. Add the halved onion and 1 teaspoon of salt. Bring to a boil, reduce heat to low. Cook over low heat until chicken is tender and cooked, about 20-30 minutes.
- Separating chicken meat: Remove the chicken from the pan, let it cool so that it is cold enough to process. Use a fork to separate the chicken from the bones.
- Continue cooking the bones over low heat: Set the meat aside and return the bones to the pot. Continue boiling the bones without the lid for another half hour.
- Combine some corn with a little stock and garlic: Take 4 cups of corn (about half a can) and place in a blender. Remove 2 cups of chicken stock from the pot and add to a blender. Add 4 peeled garlic cloves to a blender.
- Degrease foam, remove solids from storage, add corn, oregano: Skim off the foam and excess fat from the top of the broth. Remove bones and debris from the pot and discard.
- Pour the mixed hominem into a saucepan. Add all the remaining corn to the pot. Add 2 tablespoons of crushed dry oregano. Simmer and cook for another 20 minutes.
- While the corn is cooking in the broth, prepare the side dishes. Arrange in a large bowl or several small bowls.
- Add shredded chicken back to the pot: Just before serving, cook the chicken meat or add it back to the pot. Season to taste.
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