Today is Thursday pozolero! If you craved this day of the week as much as we do, don’t stop preparing this delicious white pozole with chicken, super easy to prepare.
It may interest you: How many calories does a plate of pozole have?
White pozole with chicken recipe
- Preparation time: 1 hour
- Servings: 6
- 500 g of hominy corn
- ½ chicken breast
- 2 branches of epazote
- ½ onion
- 1 cup of lettuce filleted
- 2 radishes, sliced
- 1 avocado sliced
- ¼ cup pepperoni
- ¼ red onion filleted
- 1 tbsp. oregano
- 1 package of tostadas
Don’t miss: 18 easy pozole recipes to prepare at home
- Boil the corn in a pot with water and salt for 20 minutes, add the chicken breast, onion and epazote; Boil for 15 minutes or until the breast is cooked, remove it from the broth, shred and return to the pozole.
- Serve and add lettuce, radishes, oregano, onion, and peppermint.
- Finish with the avocado and toast.
Do you know where the Thursday pozolero comes from? Don’t miss the video:
You are interested: The taco: an icon of Mexico since pre-Hispanic times
Curiosities about pozole: everyone’s favorite Mexican dish
- Its origin is pre-Hispanic: it is believed that it was created by the Mexica between 1325 and 1521. This was a ceremonial dish that was consumed in religious festivities.
- Pozolero corn is known as cacahuacintle, and it is so named because its size is similar to that of a cocoa bean.
- Its name comes from the Nahuatl pozolli, derived from the words potzonalli, and apotzontli, which mean “foam” or “sparkling”. This is because the cacahuacintle foams the broth when it is boiled.
- The pozole could only be eaten by nobles, rulers and warriors.
- There is a theory that the meat that the ancient Mexica used to prepare the pozole belonged to the prisoners of war, and was offered to the god Xipe Tótec.
- According to the IMSS, pozole is a healthy dish as long as it is a medium portion (between 90 and 100 g) and that it contains all the vegetables.
We invite you to learn more delicious Mexican food recipes in Easy Kitchen
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