Pozole is a special occasion dish in Mexico, especially in Guerrero State.This dish is a well known cure for hangovers and is often eaten in the wee hours of the morning as a preventive.
Ingredient
FOR GARNISHING:
Method
1.In a pan combine the chicken stock, chicken, oregano, cuminseed and
onions. Boil and reduce the heat, cooked covered till chicken is tender.
2.Remove the chicken and ham and keep aside.
3.Sieve the rest of the broth(stock) through a wire strainer and return to pan.
4.When the chicken and ham is cool, cut in chunks and return to broth.
5.Add corn and simmer for 20 min.
6.Garnish with lemon wedges or diced cream cheese.
7.Serve with tortillas and salsa.
Ingredient
- Stock 1 ½ ltrs.
- Chicken 800 gms.
- Cumin seed ½ tsp.
- Onions large(cut in chunks) 2 nos.
- Corn 750 gms.
FOR GARNISHING:
- Cream cheese 300 gms.
- Lemon wedges
Method
1.In a pan combine the chicken stock, chicken, oregano, cuminseed and
onions. Boil and reduce the heat, cooked covered till chicken is tender.
2.Remove the chicken and ham and keep aside.
3.Sieve the rest of the broth(stock) through a wire strainer and return to pan.
4.When the chicken and ham is cool, cut in chunks and return to broth.
5.Add corn and simmer for 20 min.
6.Garnish with lemon wedges or diced cream cheese.
7.Serve with tortillas and salsa.
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