Carey Pozole Corn 860g
To give the exact description of this product, I must go back to a little history of Mexico. The corn kernels used for pozole are of a particular variety of large grain called cacahuacintle. nahuatl peanuts 'mazorca or pineapple cocoa, corn as cocoa. Peanuts are a variety of maize native to Mexico.
This wonder is used to prepare the most famous soup (broth) and one of the most delicious: El Pozole, which can be green, red or white (depending on the sauce we use) and to which you can add the meat of your choice.
Mexican Pozole Soup / Pozole Mexicano
1 can Carey Pozole Corn 860 g
1 whole chicken breast
4 chicken wings
3 garlic cloves
1 bay leaf
1 tsp oregano
1 sliced avocado
3 sliced radishes
1 tsp salt
On a big pot add 4 to five cups of water. Add the chicken, onion, garlic, bay leaf and let it boil
until chicken is half cooked. Rinse the Carey Pozole Corn and add it to the chicken broth.
Remember to take the foam off the broth continuously. Cook for 30 min. The chicken and
Pozole Corn should be well cooked, soft and tender, then is ready. On a soup bowl, serve a
portion of the soup and garnish with avocado, oregano and sliced radishes. Enjoy!!!
Ingredients: Mexican corn, wat