Michoacán-style red chicken Pozole recipe

Ingredients to make Michoacán-style red chicken Pozole:

• 1 can of Pozolero Corn (large)
• 2 kilograms of roasted tomato
• ¼ kilogram of ancho chili
• ¼ kilogram of non-spicy guajillo chili
• 2 cloves of garlic
• 1½ kilograms of chicken breast
• 1 pinch of laurel
• 1 package of corn tortilla chips
• 1 unit of Radishes
• 1 unit of Onion chopped to taste
• 1 unit of lettuce chopped to taste
• 1 unit of Chile piquin powder to taste
• 1 pinch of thyme
• 1 pinch of oregano
• Cilantro
• 1 onion

How to make Michoacán-style red chicken Pozole:

1. To start preparing this Michoacán-style red pozole, first boil the corn pozole a little more, and also roast the tomatoes and garlic.
2. To continue preparing the red chicken pozole, the deveined and seedless chills are also boiled separately, and the chicken breast is cooked with garlic, onion, cilantro and salt.
3. Blend the tomatoes, chills and garlic, and the resulting red pozole sauce is put in a saucepan with oil. Season everything and cook well.
4. Add the chicken meat, the cooked hominy corn and all the aromatic herbs plus salt to taste. And a little piquín chili powder too. Cook everything together for a while longer.