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Chicken Pozole |
Mexican chook pozole recipe, pozole blanco, traditional dish of Guerrero, Mexico, made with hominy, chook, and numerous garnishes.
Ingredients :
- 1 entire bird, 4 1/2 to 5 1/2 pounds, reduce into parts
- Salt
- 1 red onion, sliced in 1/2
- One big 6-pound nine-ounce can (a hundred and five oz.) of hominy, drained and rinsed
- 4 large cloves of garlic, peeled
- 1 to two tablespoons dried oregano (Mexican oregano when you have it)
- 1/four whole cabbage, thinly sliced
- 1 tomato, cored, chopped
- 1 avocado, peeled, chopped
- 1 pink onion, peeled, chopped
- 1 huge bunch cilantro, chopped
- 1 massive bunch watercress, chopped
- Mexican cheese, Queso Fresco, sliced
- Several crimson radishes, thinly sliced
- 2 limes, reduce into wedges
- Chopped seeded jalapeno or serrano chiles, or different chile peppers
- Tostadas or tortilla chips
Instructions :
Prep : 15M | Cook : 6M | Ready in : 2H15M |
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Notes :
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