Mexican Cuisine

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

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

 
Pozole de Pollo is a robust soup featuring a rich foundation crafted from braised rib meat and a slow-simmered stock. However, the real highlights of this dish are the tender chicken meat and corn. It’s a beloved staple in Mexican cuisine, often prepared in large quantities to enjoy over several days. Each serving can be customized with a variety of garnishes such as raw radish, avocado, lettuce, onion, lemon, lime, and corn chips, ensuring a fresh and delightful experience with every bowl.
  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min

FOR SOUP: :

  • 4 ltr Water
  • 1 kilo Pork
  • ½ kilo Pork Ribs
  • 3 cans corn
  • 1 white onion
  • 8 cloves of large garlic
  • to taste Salt

FOR THE SAUCE:

  • 5 ancho peppers
  • 5 guajillo chilies
  • 6 cloves of garlic
  • ½ medium onion
  • 2 tablespoons Vegetable Oil
  • ½ teaspoon Mexican oregano
  • to taste Salt

FOR THE GARNISH:

  • 1 Lettuce
  • 1 ½ cup white onion
  • 1 ½ cup radishes
  • to taste Chili pepper
  • to taste Mexican oregano
  • 2–3 packet tortillas
  • lemon
  • avocado

How to Make Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew) Recipe :

1

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

2

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.

3

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.

4

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

5

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

6

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.

7

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.

8

Strain the sauce before adding it to the broth.

9

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

10

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

11

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

12

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

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