Go Back
–+ servings
 Pozole de Pollo o Guajolote

Pozole de Pollo (Mexican Chicken Stew)

Chef's Pencil Staff
4.91 from 92 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Course Soup
Cuisine Mexican
Servings 6 servings

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

Tried this recipe?Let us know how it was!