Translated from Spanish
Ingredients
400 grams pozzolan corn precooked (almost a pound = 14.1096 ounces)
2 chicken breasts
2 cloves garlic
6 green tomatillos (green tomato)
1 chile serrano
1 cup cilantro
2 tablespoons pumpkin seeds
2 ½ liters of water
¼ white onion
1 branch epazote, optional*
¼ teaspoon ground cumin
¼ teaspoon dried oregano
Salt and black pepper, to taste
Radishes, lettuce, avocado and lemons, to serve
Toasts, tortillas or bread, to serve
Raw green sauce:
2 lemons
½ cup cilantro
1 to 2 chiles serranos
Elaboration
Green pozole:
Wash the pozolero maize very well until the water comes out transparent. Cook in plenty of water until the corn bursts and is soft, about 50 to 70 minutes. Strap and reserve.
Put 2 ½ liters in a large pot and cook the chicken over medium heat until it is cooked and you can crumble it, depends on the chicken breast, it takes about 15 to 25 minutes.
Blend the tomatillo with garlic, onion, cilantro, salt, cumin, oregano, epazote (optional) and pumpkin seeds with 1 cup of water until it has a smooth consistency. Strain through a strainer and place in a hot pan without oil. Cook about 5 to 10 minutes or until I changed color.
Remove the chicken from the water and crumble. Add the cooked pozolero corn, the green sauce of the frying pan, the shredded chicken and season to taste.
Covered kitchen 20 minutes more so that the flavors are mixed well.
Serve with cabbage or lettuce, radishes, dried oregano, lemon and avocado.
Raw green sauce:
For the sauce or what you reserved of the strainer, place in the blender along with the lemon juice, cilantro and chili, either 1 or 2, depends on how spicy you like it. Blend until smooth and serve with the pozole, perfect for those people who like spicy.
Notes
I note that I put the epazote as an option in the recipe more than anything because I was very allergic for many years to epazote. Apparently I no longer have that allergy (I have not done the new studies) but I do not risk, that is why I do not use it in my recipe but can add if they wish.
400 grams pozzolan corn precooked (almost a pound = 14.1096 ounces)
2 chicken breasts
2 cloves garlic
6 green tomatillos (green tomato)
1 chile serrano
1 cup cilantro
2 tablespoons pumpkin seeds
2 ½ liters of water
¼ white onion
1 branch epazote, optional*
¼ teaspoon ground cumin
¼ teaspoon dried oregano
Salt and black pepper, to taste
Radishes, lettuce, avocado and lemons, to serve
Toasts, tortillas or bread, to serve
Raw green sauce:
2 lemons
½ cup cilantro
1 to 2 chiles serranos
Elaboration
Green pozole:
Wash the pozolero maize very well until the water comes out transparent. Cook in plenty of water until the corn bursts and is soft, about 50 to 70 minutes. Strap and reserve.
Put 2 ½ liters in a large pot and cook the chicken over medium heat until it is cooked and you can crumble it, depends on the chicken breast, it takes about 15 to 25 minutes.
Blend the tomatillo with garlic, onion, cilantro, salt, cumin, oregano, epazote (optional) and pumpkin seeds with 1 cup of water until it has a smooth consistency. Strain through a strainer and place in a hot pan without oil. Cook about 5 to 10 minutes or until I changed color.
Remove the chicken from the water and crumble. Add the cooked pozolero corn, the green sauce of the frying pan, the shredded chicken and season to taste.
Covered kitchen 20 minutes more so that the flavors are mixed well.
Serve with cabbage or lettuce, radishes, dried oregano, lemon and avocado.
Raw green sauce:
For the sauce or what you reserved of the strainer, place in the blender along with the lemon juice, cilantro and chili, either 1 or 2, depends on how spicy you like it. Blend until smooth and serve with the pozole, perfect for those people who like spicy.
Notes
I note that I put the epazote as an option in the recipe more than anything because I was very allergic for many years to epazote. Apparently I no longer have that allergy (I have not done the new studies) but I do not risk, that is why I do not use it in my recipe but can add if they wish.
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