Red Pozole
Red Pozole
ingredients
1 ½ cups chickpeas, Verde Valle®
3 tablespoons sesame seed, Verde Valle®
1 potato
½ onion, finely chopped
4 slices thick ham, finely chopped
1 hard-boiled egg, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
½ cup flour
1 cup breadcrumbs
2 eggs, lightly beaten
Oil, enough to fry
Salt and pepper to your liking
3 cups hominy corn
1 pack ancho chiles, Verde Valle
1 pack pasilla chiles, Verde Valle
1 pack dried árbol chiles, Verde Valle
3 garlic cloves
6 bay leaves
2 cups shredded chicken
1 cup shredded lettuce
½ cup sliced radishes
1 finely chopped onion
Dried oregano, to taste
3 limes
Chili powder, for garnish
PREPARATION
- In a pot with hot water, soak the árbol, ancho, and pasilla chiles (use quantities depending on the amount of hominy) for about 5 minutes. Remove carefully.
- Blend the soaked chiles with the garlic and onion. Set aside.
- In a large pot, pour the chile mixture through a strainer and cook with 2 cups of water until it comes to a boil.
- Add the hominy and continue to cook until the corn is tender. Season with salt and pepper to taste.
- Stir in the shredded chicken and cook for 5 more minutes.
- Serve hot and garnish with radishes, chopped onion, shredded lettuce, oregano, and lime. Sprinkle chili powder if desired. Enjoy.
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