Exploring Mexican culture through food
by Gaby Quintero (Staff Writer) – 12/14/17
Here is an example of what the finished result of pozole looks like
A common traditional Mexican dish that is made during the holiday season is pozole, a Mexican soup that is made throughout the year but is highly popular during the cold days of Christmas and New Year’s.
Pozole is a spicy chicken soup that is garnished with green lettuce, radish slices, dried oregano or cilantro, chopped onion, and lemon juice. Those who are looking for a new dish to try might consider making this savory Mexican soup.
This recipe serves 8 people. You will need: tortilla chips or tostadas, a 23 oz can of Hominy white corn, 2 pounds of chicken breast, 4 garlic cloves, 1 ½ white onion, salt, 10 red guajillo chile pods, a sliced cinnamon stick, 1 clove, 2 teaspoons of dried oregano, peppercorn, half a head of lettuce or cilantro, radishes, and limes.
First, heat up 3 liters of water in a pot on medium heat. Toss in 2 garlic cloves, ½ an onion, and a spoon of salt. Add the chicken breasts when it begins to simmer and let it boil for 30 minutes. Without straining the broth, pull the chicken out and tear them into bite-sized pieces with a fork. Set the broth aside for later.
Separately heat 3-4 cups cups of water on medium heat for 5 minutes. Turn the heat off and let 10 dried red guajillo chiles soak for 10-15 minutes. While the chiles are soaking, thinly slice up half a head of lettuce or cilantro, radishes, limes and dice ½ an onion.
Drain the chiles and blend them with 1 ½ cups of water, a small slice of cinnamon stick, a pinch of oregano, a peppercorn, 2 garlic cloves, ½ an onion, and a clove. Blend for 6-10 minutes.
Next, strain the chicken broth, chile base, and hominy corn into a stockpot. Discard of chile peppers and solids in the broth. Let the soup boil for 20 minutes before mixing in the chicken. Let the chicken sit in the soup for 10-15 minutes. Serve soup and add garnishes as desired. Accompany this mildly spicy soup with tortilla chips or tostadas. For an extra kick of spice, add some Tapatío or any hot sauce.
This traditional soup is best served hot on cold, chilly days of the upcoming holiday season.