Chipotle Pozole
"Pozole or Pozolli -original name in Náhuatl- is a traditional dish from Mexico consumed by the Aztec ancestors on special sacred occasions and celebrations. Nowadays this soup is culinary staple of the states of Sinaloa, Jalisco, Morelos, Michoacán and DF. Each state has different interpretation though all recipes have one original ingredient in common: dried maize or ``maíz´´ known in the United States as hominy. My recipe today is inspired in the original but using chicken instead of pork and adding chipotle to the chile sauce. This soup is hearty and great for cold weather; it will warm your heart and your soul. I invite you to enjoy this traditional Mexican dish and serve to your family and friends. Let´s cook!..."
INGREDIENTS
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1 fresh farm raised chicken
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1 white onion
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4 cups of water
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2 teaspoons of Mexican dried oregano
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1 tablespoon of ground cumin
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2 bay leaves
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2 teaspoons of chicken base stock or chicken bouillon granules
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5 dried guajillo chiles
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3 dried ancho chiles
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2 dried chipotle chiles
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4 garlic cloves
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1/2 white onion
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1 tablespoon ground cumin
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Sea salt, if desired
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2 cups water
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1 whole chicken cooked and shredded (no skin, no bones)
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4 cups chicken broth (the broth resulted when cooking the chicken, just strain to remove debris)
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2 cups water
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3 cups canned hominy corn
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2 teaspoons Mexican dried oregano, desired
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1 tablespoon of ground cumin
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Sea salt, if desired
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2 cups radishes cleaned and cut in rounds (around 2 bunches)
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2 cups chopped fresh white onion
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2 cups shredded iceberg lettuce
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4 to 6 limes cut in quarters
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Hot sauce and dried Mexican oregano
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