{"id":216,"date":"2010-04-09T14:20:45","date_gmt":"2010-04-09T19:20:45","guid":{"rendered":"http:\/\/www.igourmand.com\/?p=216"},"modified":"2010-04-29T14:55:00","modified_gmt":"2010-04-29T19:55:00","slug":"quick-pozole-rojo-de-jalisco","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=216","title":{"rendered":"Recipe – Quick Pozole Rojo de Jalisco"},"content":{"rendered":"

As mentioned yesterday in the “Daily Express”, Normita prepared some of her great pozole rojo with a quick recipe that is a little bit less traditional in preparation, but that yields exceptional results. It is less heavy than the traditional recipe we make on special occasions as it is only made with chicken instead of chicken and pork. The traditional recipe is available here<\/a> and has been the all-time favorite recipe on this site for many years.<\/p>\n

Here is the illustrated version of Normita’s quick recipe…<\/p>\n

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Here are the basic ingredients used for this quick pozole recipe<\/figcaption><\/figure>\n

You can seen the bag of pre-cooked corn, the chiles, the chicken before removing the skin and fat, and the dry ingredients. Even though the corn is said to be pre-cooked, what it really means is that the though skin has been removed with lie and it has been blanched. It still requires many hours of cooking to be tender.<\/p>\n

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Putting the corn in the pot<\/figcaption><\/figure>\n
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Washing the corn<\/figcaption><\/figure>\n

The corn requires washing very well as it still has some lie that was used to remove the tough skin. It is washed in the pot with at least 3 changes of water until the water comes out clean. This also has the advantage of removing all the little particles and bits of stuff left from the processing. You then add the condiments.<\/p>\n

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Adding the dried oregano<\/figcaption><\/figure>\n
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Adding the dessicated onions<\/figcaption><\/figure>\n
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Adding the dessicated garlic<\/figcaption><\/figure>\n

Once the condiments are added, you then add your water.<\/p>\n

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Adding the water<\/figcaption><\/figure>\n

The corn is now ready to cook and you let it simmer gently on a low setting for at least 2 hours.<\/p>\n

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Cooking the corn<\/figcaption><\/figure>\n

After about an hour that the corn is cooking, it is time to prepare the chicken. In another pot put the chicken, the condiments, and cover it with water. simmer on a low setting for about an hour. The corn and chicken should normally be ready about the same time.<\/p>\n

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Placing the chicken breast in another pot<\/figcaption><\/figure>\n
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Adding the powdered chicken broth to the chicken<\/figcaption><\/figure>\n
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Adding the dessicated onions to the chicken<\/figcaption><\/figure>\n
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Adding the dessicated garlic to the chicken<\/figcaption><\/figure>\n
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Covering the chicken with water<\/figcaption><\/figure>\n
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Cooking the corn and the chicken<\/figcaption><\/figure>\n

When the chicken and corn is about done it is time to prepare the chiles. First you need to devein and seed them. You then wash them very well under running water. Then are then placed in a blender covered in water and reserve them until you are ready to use them.<\/p>\n

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Seeding and deveining the chiles<\/figcaption><\/figure>\n
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Washing the chiles<\/figcaption><\/figure>\n
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The chiles in the blender<\/figcaption><\/figure>\n

By now the chicken and corn should be ready. Remove the chicken from the cooking stock and place in a large bowl to cool down. <\/p>\n

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Removing the chicken<\/figcaption><\/figure>\n

You then pour the stock from the cooked chicken into the pot with the cooked corn.<\/p>\n

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Pouring the chicken cooking stock into the corn<\/figcaption><\/figure>\n

It is now time to finish preparing the chiles. Put the chiles with water in the microwave and cook at high for about a minute and a half until the liquid is boiling. Blend the chiles until you have a smooth liquid and pour that liquid in the pot with the corn through a fine sieve. Mix well and your pozole is ready.<\/p>\n

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Cooking the chiles in the microwave<\/figcaption><\/figure>\n
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Blending the chiles<\/figcaption><\/figure>\n
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Pouring the blended chiles in the corn<\/figcaption><\/figure>\n
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The leftover skins<\/figcaption><\/figure>\n

The pozole is now ready and you need to prepare the traditional garnishes. These include finely diced onions and radishes, chopped avocado, shredded lettuce, oregano, fresh limes cut in half, and hot sauce (in this case Normita’s favorite “Valentina”). The garnishes are put in bowls that are placed on the table and the people add to their bowl of pozole what they want. The chicken has now cooled down enough to shred with your fingers in small pieces, so it is time to do so.<\/p>\n

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The shredded chicken<\/figcaption><\/figure>\n
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Chopped onions<\/figcaption><\/figure>\n
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The Larch... Ergh... The radishes<\/figcaption><\/figure>\n
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Shredding the lettuce<\/figcaption><\/figure>\n
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Some lemon-lime hybrids from the small tree near my office's window<\/figcaption><\/figure>\n
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A small avocado<\/figcaption><\/figure>\n
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All the garnishes together before we put them on the table<\/figcaption><\/figure>\n

Finally we are ready eat! To serve you place some of the shredded chicken at the bottom of a large soup bowl. You then ladle a generous amount of corn over it and then cover with some of the broth.<\/p>\n

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Putting some of the shredded chicken in the bowls<\/figcaption><\/figure>\n
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Ladling corn and broth<\/figcaption><\/figure>\n

Now the fun begins at the table and you now place all the garnishes you wish in your pozole and then top with a generous helping of shredded lettuce. You then mix well and enjoy an heavenly bit of Mexican traditional food. If you wan to be even more traditionial you can prepare yourself a few tostadas topped with some heavy clotted cream and a sprinkling of salt to go with it.<\/p>\n

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The final presentation of the pozole loaded with all the garnishes<\/figcaption><\/figure>\n
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Now it is topped with lettuce and ready to eat!<\/figcaption><\/figure>\n
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Let's not forget a cream tostada with a sprinkling of salt<\/figcaption><\/figure>\n

After preparing this post on pozole I am now starving. Luckily it is now near our lunchtime and we have some leftover pozole from yesterday that should be even better than freshly cooked. I am really looking forward to it.<\/p>\n

Here is the recipe again step by step…<\/p>\n

The pozole<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

1. Complete chicken breast with skin and fat removed
\n2. 1 Kg bag of pre-cooked pozole corn
\n3. 1 chile ancho
\n4. 1 chile pasilla
\n5. 1 chile guajillo
\n6. 1 1\/2 tbs dessicated garlic
\n7. 1 tbs dried oregano
\n8. 3 tbs dessicated onions
\n9. 2 tbs powdered chicken broth
\n10. 8 or more cups of water
\n11. Water to cover the chicken<\/p>\n

Instructions<\/strong><\/p>\n

1. Place the pre-cooked corn in a large cooking pot
\n2. Wash it well changing the water at least 3 times until the water is clean
\n3. Add the oregano, 1 tbs garlic, and 2 tbs of onions
\n4. Add the 8 cups of water and simmer for at least 2 hours on a low setting you might need to add some water as it evaporates and gets absorbed by the corn
\n5. After about an hour than the corn is simmering place the chicken breast in another pot
\n6. Put the remaining onions and garlic and the powdered chicken broth
\n7. Cover with water and simmer on a low setting for about an hour until the chicken is well cooked. Add water if the level goes down too much.
\n8. Around the time that the chicken and corn are ready, seed, devein, and wash the chiles well
\n9. Place the cleaned chiles in a blender and cover them in water and reserve them until ready
\n10. Remove the chicken from the cooking stock and place in a large bowl to cool
\n11. Pour the stock from the cooked chicken into the pot with the cooked corn
\n12. Microwave the chiles and water for about a minute and a half on high to bring the water to a boil
\n13. Blend the chiles until you have a smooth paste
\n14. Pour the chiles in the pot with the corn through a fine sieve
\n15. Mix well the finished pozole in the pot<\/p>\n

Garnishes and How to Serve<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

1. Shredded cooked chicken breast
\n2. Finely diced onions
\n3. Finely dices radishes
\n4. Oregano
\n5. Shredded iceberg lettuce
\n6. Chopped avocado
\n7. Fresh limes
\n8. Hot sauce
\n9. Tostadas
\n10. Heavy clotted cream
\n11. Salt
\n12. Pozole<\/p>\n

Preparation<\/strong><\/p>\n

1. Once cooled shred the cooked chicken breast with your fingers into small pieces
\n2. Prepare the various garnishes and place in individual bowls
\n3. Place some of the shredded chicken in the bottom of large bowls and cover with cooked corn and broth
\n4. At the table add the garnishes of your choice to the pozole, mix well and enjoy with some tostadas with a buttering of heavy cream and a dash of salt<\/p>\n

Lucito<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

As mentioned yesterday in the “Daily Express”, Normita prepared some of her great pozole rojo with a quick recipe that is a little bit less traditional in preparation, but that yields exceptional results. It is less heavy than the traditional recipe we make on special occasions as it is only made with chicken instead of … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,17,25],"tags":[36,82,54,38,84,39],"class_list":["post-216","post","type-post","status-publish","format-standard","hentry","category-daily-express","category-main-dishes","category-pictorial","tag-food","tag-main-dish","tag-mexican-food","tag-photos","tag-pozole","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=216"}],"version-history":[{"count":8,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/216\/revisions"}],"predecessor-version":[{"id":441,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/216\/revisions\/441"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}