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Eduardo De San Angel Chicken Pozole




Source of Recipe


the web


List of Ingredients




1 (14.5-ounce) can peeled whole tomatoes, drained

1 medium Spanish onion, peeled and quartered

4 large garlic cloves, peeled

1 tablespoon ground guajillo chili powder

2 teaspoons ground epazote

1/4 cup canola oil

2 quarts chicken stock

1 tablespoon chicken base (Better Than Bouillon brand)

1/3 cup chopped cilantro, plus more for garnish, optional

Salt and fresh-ground black pepper, to taste (remember the chicken stock and base can be salty)

4 fresh ears of corn, husks and silk removed

2 tablespoons melted butter

1 pound boneless skinless chicken breast halves, sauteed and cut into ½-inch dice

Chopped fresh oregano leaves, diced onions, baked corn tortilla chips, thin-sliced radishes, for garnish, optional

Recipe



In a good blender or a food processor fitted with the metal blade, process the tomatoes, onions, garlic, guaillo chili powder and epazote.

In a large saucepan, heat the oil over medium heat. Add the processed ingredients and bring to a simmer, stirring, about 2 minutes then stir in the chicken stock and chicken base. Bring back to a simmer, reduce heat, cover and continue to simmer 1 hour, stirring occasionally. Add the chopped cilantro, salt and pepper; simmer just 1 minute.

While the soup is simmering, preheat the oven to 475 degrees. Brush the ears of corn with the melted butter and wrap them in aluminum foil. Place the corn directly on the middle rack of the oven and "roast" about 20 minutes. When cool enough to handle, slice kernels off cobs with a sharp knife.

When the soup has finished cooking, stir in the corn and chicken; heat through. Garnish each serving with any of the suggested garnishes as desired. Makes about 12 cups.

Available in Latin American shops and some gourmet shops.

To make baked corn tortilla chips: Preheat oven to 350 degrees. Cut each corn tortilla into strips about 3/8 inches wide and about 2 inches long. Drizzle a baking pan with canola oil (just enough to cover the bottom well) drop in the tortilla strips and toss well with your hands so they are coated with oil. Bake 12 to 15 minutes, or until crisp and lightly browned. Sprinkle with salt.