Chipotle Pozole Recipe

Name: Chipotle Pozole Recipe
Total time: 165 min
Ingredients: 1 fresh farm raised chicken; 1 white onion; 4 cups of water; 2 teaspoons of Mexican dried oregano; 1 tablespoon of ground cumin; 2 bay leaves; 2 teaspoons of chicken base stock or chicken bouillon granules; 5 dried guajillo chiles; 3 dried ancho chiles; 2 dried chipotle chiles; 4 garlic cloves; 1/2 white onion; 1 tablespoon ground cumin; Sea salt, if desired; 2 cups water; 1 whole chicken cooked and shredded (no skin, no bones); 4 cups chicken broth (the broth resulted when cooking the chicken, just strain to remove debris); 3 cups canned hominy corn; 2 teaspoons Mexican dried oregano, desired; 2 cups radishes cleaned and cut in rounds (around 2 bunches); 2 cups chopped fresh white onion; 2 cups shredded iceberg lettuce; 4 to 6 limes cut in quarters; Hot sauce and dried Mexican oregano

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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

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Ingredients

1 fresh farm raised chicken
1 white onion
4 cups of water
2 teaspoons of Mexican dried oregano
1 tablespoon of ground cumin
2 bay leaves
2 teaspoons of chicken base stock or chicken bouillon granules
5 dried guajillo chiles
3 dried ancho chiles
2 dried chipotle chiles
4 garlic cloves
1/2 white onion
1 tablespoon ground cumin
Sea salt, if desired
2 cups water
1 whole chicken cooked and shredded (no skin, no bones)
4 cups chicken broth (the broth resulted when cooking the chicken, just strain to remove debris)
3 cups canned hominy corn
2 teaspoons Mexican dried oregano, desired
2 cups radishes cleaned and cut in rounds (around 2 bunches)
2 cups chopped fresh white onion
2 cups shredded iceberg lettuce
4 to 6 limes cut in quarters
Hot sauce and dried Mexican oregano