Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew)

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 Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew)

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For Soup:
4 l Water
1 kilo Pork cut into cubes
½ kilo Pork Ribs cut into pieces
3 cans corn or pozole rinsed and drained (425 grams each)
1 white onion cut into four parts
8 cloves of large garlic
to taste Salt for seasoning
For the Sauce:
5 ancho peppers seeded and deveined
5 guajillo chilies seeded and deveined
6 cloves of garlic
½ medium onion minced
2 tablespoons Vegetable Oil
½ teaspoon Mexican oregano
to taste Salt for seasoning
For the Garnish:
1 Lettuce finely chopped
1 ½ cup white onion finely chopped
1 ½ cup radishes thinly sliced
to taste Chili pepper Freshly ground
to taste Mexican oregano for seasoning
2–3 packet tortillas golden or toasted
lemon cut into quarters
avocado cut into cubes optional
  • Medium


  • For Soup:

  • For the Sauce:

  • For the Garnish:



Pozole de Pollo – Corn and Chicken! This soup has a hearty base made from braised rib meat and slow simmered stock, but the star of this dish is actually the chicken meat and the corn. 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 different garnish each day, to feel like a new soup, including raw radish, avocado, lettuce, onion, lemon, lime, corn ships, etc.

How to Make Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew):

  1. Put the water to heat in a large pot. Add the onion, garlic, salt, meat, and ribs.
  2. Bring to a boil and then lower the heat to cook the meat for about 2 and a half hours, or until the meat comes off the bone.
  3. While the meat is cooking, remove the layer of foam and fat that forms on the surface of the broth with a ladle. If necessary add more hot water to maintain the same level of broth in the pot.
  4. When the meat is cooked, separate it from the broth. Trim excess fat, rib bones, onion, and garlic from the broth.
  5. To prepare the sauce, soak the ancho and guajillo chiles for 25 minutes in enough water to cover them.
  6. Once the chiles are soft, drain them and place them in the blender along with the garlic, onion and oregano, adding a little of the water where they were soaked. Blend until it has the consistency of a smooth sauce.
  7. Heat the oil in a skillet over medium high heat; add the sauce, and season with salt to taste. (Stir constantly, as it tends to jump.) Reduce heat and simmer for approx. 25 minutes.
  8. Add the sauce to the broth by first passing it through a strainer.
  9. Bring to a boil and add the meat. Boil over low heat for approx. 10 minutes.
  10. Add the corn and season with salt and pepper. Keep cooking until the corn is fully cooked.
  11. The pozole can be served immediately or left to rest in the pot, to be served later, when it has taken on more flavor.
  12. In any case, it must be served hot. It is accompanied by toast, oregano and chili powder, radish wheels, lettuce ribbons and onion cubes, so that each diner can add them to their taste, on their plate. Lemon pieces are also served so that everyone can squeeze them and season their pozole, to taste.

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