manuvillalobos4

Manuel Villalobos

Pozole is one of my favorite dishes. I inherited the recipe from my mother. This is the dish that I prepare if I want to remember home or to make my guests travel to Mexico in a spoon.

- 1kg Meat (Chicken Leg Quarters/Thighs/Pork Shoulder) - 800g Maíz Pozolero - 3 Guajillos - 3 Anchos - 1 Chile de Árbol - 10 Peppercorns - 1/2tsp Cumin Seeds - 2tbsp Oregano - 3 Bay Leaves - 6 Garlic Cloves - 1 Onion (White or yellow) - 1/2tsp Thyme Toppings - Diced Red Radish - Diced Onion - Oregano - Lettuce - Lime

1. Separate your chicken quarters into drumsticks and thighs. 2. Add the chicken in a big pot with 3-3.5lt of water. Add 1/2 of the onion, 3 garlic cloves, bay leaves, thyme, and salt. 3. Cook the chicken for 30-45min. After cooked remove the chicken and shred it. Strain and save the broth. 4. Clean the chiles, toast them in a pan, and let them rehydrate in warm water. Toast the peppercorns, oregano, and cumin seeds. Remove and add to a blender. 5. In the same pan, add up neutral oil and fry the other 1/2 of the onion and the leftover garlic cloves. Add them to the blender. 6. Blend everything together with the rehydrated chiles and the water. 7. Strain the mis into your broth and bring it to a boil. 8. Add the maíz pozolero, let it simmer for 30min and then add the shredded chicken. 9. Let it simmer for another 30min and correct for salt. 10. If more liquid is needed add more chicken broth. It should yield you around 5lt of Pozole. 11. Serve with lettuce, radish, oregano, lime, and onions.

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