Back to my roots with one of my favourite Mexican dishes, the typical red pozole. It is a hearty soup with a chile based broth (surprisingly not spicy) rich in flavour, combined with white corn and lots of toppings! This concoction is one that will warm up your heart and your soul.


– 1 Onion

– 1 Garlic bulb

– 2 Chiles anchos

– 6 Chiles cascabel

– 1 Vegetable stock cube or jelly

– 1 Can white corn known as Mexican Hominy (850g) I got it from Sous Chef

– 1 Iceberg lettuce

– 4 organic chicken breasts

– Oregano

– 8 Radishes

– 2 Green limes (I used yellow lemons as you can see on the pic as I didn’t have limes!)

Serves four people


– Soak the chiles in hot water until they are soft 15-20 min

– Rinse the white corn with cool water and keep in the fridge for later

– Place chicken breasts in a pot with water, ¼ onion, 1 garlic clove, vegetable stock and 1 cup water from the chiles, salt and pepper

– Boil for 20 minutes

– Remove the stem and all the seeds from the chiles, carefully so you do not scrape the pulp

– To make the salsa, use 2 cups of water from the chiles and place in the blender together with the chiles, ¼ onion and 1 garlic clove

– Blend until smooth

– Drain the salsa into a big pot, add the white corn, add salt and pepper and simmer for 15-20 min or until the corn is soft and salsa is hot as this is the base of your soup

– Drain chicken, save the chicken stock do not discard, place half a cup of the stock in a bowl where you will place the pulled chicken

– Once the chicken has cooled down a little with your fingers pull it into strings and place it in the bowl with the stock so it does not get dry

– Chop lettuce, radish and limes, then place in separate bowls

– Set up your toppings buffet style, including: lettuce, chicken, radish, limes, oregano, salt and pepper. This will allow each person to add as much or as little of each ingredient as they like making it their own.


– In a bowl serve the soup base this is your chile stock with the corn

– Each person adds the toppings of their choice

FitCrowd Alejandra Alvarez Mexican Pozole


– You can use tostadas (hard corn tortillas) on the side

– Washing: when using chiles make sure you wash your hands and dishes thoroughly and avoid contact with your eyes




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