Yellow or Mixteco Pozole Recipe

Pozole is one of the traditional and popular dishes of Mexico, especially during national festivities. On this occasion, we are going to teach you how to prepare a yellow pozole, originally from Oaxaca, also known as Mixteco pozole. The base of all pozoles is basically corn, but what distinguishes this yellow pozole recipe from others is that it uses the holy leaf to give it flavor and aroma, and also uses the puya chili and the guajillo chili. Traditionally it is prepared with pork, but it can also be made with chicken, as we will do with this recipe.

If you want to learn how to make Oaxaca Mixteco pozole to enjoy these upcoming national holidays, keep reading.

Ingredients to make Yellow or Mixteco Pozole:

1. 1 kilogram of precooked hominy corn
2. 1 tablespoon dried oregano
3. 1 teaspoon salt
4. 1 cleaned chicken breast
5. 4 puya chili peppers
6. 4 guajillo chilies
7. ½ medium onion
8. 2 cloves of garlic
9. 1 pinch of cumin
10. 3 cloves
11. 1 holy leaf
12. 1 pinch of salt and pepper to taste
13. 1 tablespoon of oil or butter
14. To accompany:
15. 2 cups of shredded lettuce
16. 1 cup of chopped onion
17. 1 cup of chopped radishes
18. 1 pinch of dried oregano to taste
19. 1 package of corn chips
20. cream to taste
21. fresh cheese to taste

How to make Yellow or Mixteco Pozole:

• To make the yellow or mixteco pozole recipe, first cook the corn. To save time, I recommend using precooked hominy corn. Thus, in a pot with enough water, add the corn, a teaspoon of salt and a teaspoon of dried oregano and, if you want to save even more time, also cook the chicken breast together with the corn. Season to taste. If you use a normal pot, let it cook for about an hour and a half, but if you use a pressure cooker, the cooking time will be about 40 or 45 minutes. When the corn is cooked, reserve and continue with the recipe.
• Trick: remember that you can also make the Mixteco pozole with pork.
• To prepare the marinade for the yellow pozole, in a hot pan, roast or roast the puya and guajillo chilies, which must be clean, that is, without stems and, if you prefer, without seeds or veins. Also roast the onion and garlic cloves until lightly browned.
• When the ingredients are roasted, blend them with a cup of water or chicken broth, the cloves, the cumin and a little salt and pepper. Blend everything for at least 3 minutes to obtain a very light sauce.
• Heat a large enough pot and add a tablespoon of oil or butter. Then, pour the previously strained blended sauce to remove the seeds from the chilies and what may remain of the cloves, and cook over medium-high heat until it begins to boil.
• When the sauce boils, it is time to add the already cooked hominy corn and the shredded chicken breast. Also add a liter and a half of water or chicken broth and immediately the chopped holy leaf, mix and let cook until it begins to boil. Once it boils, check the flavor and if you see it necessary you can add a little more salt, pepper and oregano.
• When the yellow or mixteco pozole is ready, you can serve it and accompany it with grated lettuce, chopped onion and chopped radish, and enjoy it with some delicious corn toast, cream and fresh cheese. To eat!
• Recommendations and nutritional information of Mixteco pozole
• If you would like to add a more spicy touch to this pozole, you can add a couple of dried chilies de arbol, but this is completely up to your taste. On the other hand, to accompany this dish, a good portion of shredded lettuce, chopped or sliced ​​radishes, a pinch of dried oregano and, of course, a touch of lemon juice should not be missing. You can rely on the yellow mole recipe to make the yellow pozole broth thicker, just adjust the amount of water and add the hominy corn and shredded chicken.
• Pozole may seem like a not-so-healthy dish, but that is totally false, since pozole has multiple benefits for everyone and you can always make it a little lighter, it all depends on the ingredients you choose and how they are prepared. You can start by choosing the type of protein. As you know, pork is usually less healthy than chicken, which is why the latter is an excellent option to obtain a healthier Mixteco pozole.
• The pozole, as a whole, has several nutrients. For example, corn by itself is an important source of folic acid, it also contains iron, magnesium, fiber, vitamins A, C and E. But not only that, the lettuce, onion and radish add a plus to this dish making it balanced. Another option to make the dish very healthy is to choose baked toast instead of fried toast. In general, the pozole does not have to be a restrictive dish if you are on a diet or lifestyle, approximately the caloric contribution of the pozole is between 220 to 300 calories per serving, so it really is a dish that you can enjoy no fault