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:
- To start preparing this Michoacán-style red pozole, first boil the corn pozole a little more, and also roast the tomatoes and garlic.
- 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.
- Blend the tomatoes, chills and garlic, and the resulting red pozole sauce is put in a saucepan with oil. Season everything and cook well.
- 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.
