Pozole de Pollo (Mexican Chicken Stew)
Pozole de pollo is literally translated to corn and chicken and it’s a popular Mexican chicken stew, but turkey is also frequently used instead of chicken.
This is one of the most popular dishes in Mexico – families typically make a huge batch and eat from it for several days. It is often served with a different garnish each day, to give a fresh feel to the stew, including raw radish, avocado, lettuce, onion, lemon, lime, or corn.
Follow the recipe below for a delicious Pozole de Pollo to pamper your loved ones.
Pozole de Pollo (Mexican Chicken Stew)
Ingredients
The broth:
- 1 ½ kg chicken chicken breast and/or thighs, cubed
- 4 l water
- 3 cans corn or hominy (rinsed and drained, 425 g/ 15 oz each)
- 1 white onion halved
- 8 cloves of large garlic
- salt to taste
The sauce:
- 5 ancho peppers deseeded and deveined
- 5 guajillo chilies deseeded and deveined
- 6 cloves of garlic
- ½ medium onion minced
- 2 tablespoons vegetable oil
- ½ teaspoon oregano
- salt to taste
The garnish:
- 1 lettuce finely chopped
- 1 ½ cup white onion finely chopped
- 1 ½ cup radishes thinly sliced
- chili pepper to taste
- oregano to taste
- 2-3 tortilla packets golden or toasted
- lemon quartered
- avocado cubed
Instructions
- Place the water in a large pot and add the chicken cubes, onion, garlic and season with salt.
- Bring the pot to a boil, then simmer on low heat for 2 ½ hours, until the meat becomes tender and comes easily off the bone.
- Meanwhile, make sure to skim away the foam that rises to the surface of the water and add more hot water if necessary to maintain the level of the broth.
- Once the meat is cooked, transfer it from the broth to a plate and remove any bones. Take out the onion and garlic from the broth as well and retain the liquid.
- Prepare the sauce by soaking the ancho and guajillo chilies in warm water for 25 minutes.
- Once softened, drain them and put them in the blender along with the garlic, onion and oregano, along with a little of the water where they soaked. Blend until becomes a smooth sauce.
- Add oil to a skillet and and heat it over a medium high heat. Add the blended chilli sauce and season with salt to your taste. Once the sauce begins to bubble, simmer, stirring constantly for about 25 minutes.
- Strain the sauce into the broth to avoid any clumps. Add the meat and simmer the mixture for 10 minutes.
- Next, add the corn and season to taste with salt and pepper and continue cooking until the corn softens.
- Serve the Pozole con Pollo immediately, or allow to rest for a while to let the flavors develop and serve hot at a later time.
- Add the garnish of your choosing on top along with toast and lemon pieces on the side.
Notes
Related: Menudo (Mexican Tripe Soup)
Related: Easy Guacamole & Shrimp Tacos
Related: Pulled Chicken Tacos with Tomatillo Salsa
Related: Chimichurri & Shrimp Salad
Related: Egg & Chorizo Breakfast Burritos w/ Spicy Pineapple Salsa
Related: Roasted Mexican Chicken
