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.

INGREDIENTS:

– 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

HOW:

– 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.

DISH UP:

– 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

TIPS:

– 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

 

 

FOOD

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