Pozole (Chicken and Corn Soup)
1 kg chicken breasts (±2 lb)
30 ml salt (±2 tbsp)
3 garlic cloves (peeled)
1/4 onion (chopped)
5 l water (±1.3 gal)
1 kg precooked pozole corn (±2 lb)
2 dry guajillo peppers
2 dry ancho peppers
1 l water (±34 oz)
45 ml chicken broth powder (±3 tbsp)
For Serving (optional)
1 pinch oregano
Place chicken breasts, salt, garlic cloves and onion in the
Universal Cookware 7L Stockpot
. Add 5L water, cover and cook for 20 min. on medium-high heat. Once boiling reduce heat to medium-low heat.
Remove cover and continue cooking for 10 min.
Rinse the precooked corn with water in a colander.
Universal Cookware 4L Stockpot
, cook the dry peppers in 1L / ±34 oz water on medium-high heat until they become soft, approx. 5-8 min.
Transfer the cooked onion, garlic and 250 ml / ±1 cup chicken broth from the 7L Stockpot to the 4L Stockpot. Add 50 g / ±¼ cup precooked corn into the 4L Stockpot.
Blend the contents of the 4L Stockpot with an electric blender. Stain mixture into the 7L Stockpot.
Remove chicken from the Stockpot, shred it, then place it back in the Stockpot.
Add the remaining corn and chicken broth powder to the 7L Stockpot.
Cover and cook on medium-high heat for 30-40 min.
For serving, add lemon juice, onion, radish, lettuce and/or a pinch of dry oregano.