Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew) Recipe – Mexican Special

Begin by heating water in a large pot. Add onion, garlic, salt, meat, and ribs.

Bring the mixture to a boil, then reduce the heat to simmer the meat for approximately 2 and a half hours, or until it easily separates from the bones.

While the meat simmers, skim off any foam and fat that rises to the surface of the broth using a ladle. If needed, add more hot water to maintain the broth at the same level.

Once the meat is tender, remove it from the broth. Discard any excess fat, rib bones, onion, and garlic from the broth.

For the sauce, soak the ancho and guajillo chiles in enough water to cover them for 25 minutes.

Drain the softened chiles and place them in a blender along with garlic, onion, and oregano. Add a small amount of the soaking water and blend until a smooth sauce forms.

Heat oil in a skillet over medium-high heat. Add the sauce and season with salt to taste, stirring constantly to prevent splattering. Reduce the heat and simmer the sauce for about 25 minutes.

Strain the sauce before adding it to the broth.

Bring the broth to a boil, then add the cooked meat. Simmer over low heat for approximately 10 minutes.

Stir in the corn and season with salt and pepper. Continue cooking until the corn is fully tender.

The pozole can be served immediately or allowed to rest in the pot to develop more flavor.

Serve hot, accompanied by toasted bread, oregano, chili powder, sliced radishes, shredded lettuce, diced onions, and lemon wedges for individual seasoning according to taste.