Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups masa harina
- 4 cups water
- 1 tsp salt
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped onion
- 1/4 cup chopped radish
- 1/4 cup chopped avocado
- 1/4 cup chopped tomato
- 1/4 cup chopped jalapeño
- 1/4 cup chopped fresh tomatillo
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped onion
- 1/4 cup chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, water, and salt. Mix well until a dough forms. Cover and let rest for 10 minutes.
2. In a blender or food processor, combine tomatillo, cilantro, onion, and jalapeño. Blend until smooth. Add chicken broth and blend again. Set aside.
3. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Season with salt and pepper.
4. Add the tomatillo mixture to the pot with the chicken. Bring to a boil, then reduce heat and let simmer for 10 minutes.
5. While the chicken is simmering, divide the masa dough into 8 equal portions. Roll each portion into a ball, then flatten into a disk.
6. Add the masa disks to the pot with the chicken. Cover and let simmer for 20 minutes, or until the masa is cooked through.
7. To serve, ladle the pozol into bowls. Top with crumbled queso fresco, cilantro, onion, radish, avocado, and tomato.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking chicken and simmering pozol
Serving size:
8 servings
Nutritional information:
Calories: 310
Fat: 10g
Carbohydrates: 36g
Protein: 20g
Sodium: 620mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Queso fresco can be substituted with feta cheese
- Radish can be substituted with jicama
Variations:
- Add cooked beans to the pozol for extra protein
- Use red salsa instead of salsa verde for a different flavor
- Add a dollop of sour cream on top of the pozol for a creamy texture
Tips and tricks:
- Make sure to let the masa dough rest before shaping into disks
- Use a spoon to shape the masa disks if they are difficult to shape by hand
- Adjust the amount of jalapeño to your desired level of spiciness
Storage instructions:
Store leftover pozol in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pozol in a pot over medium heat until heated through.
Presentation ideas:
Serve pozol in colorful bowls with a side of tortilla chips.
Garnishes:
Cilantro, onion, radish, avocado, tomato, and queso fresco
Pairings:
Serve with a side of rice and beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the masa disks fall apart in the pozol, add a little more masa harina to the dough and try again.
- If the pozol is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover pozol in the refrigerator within 2 hours of cooking.
Food history:
Pozol is a traditional Mexican soup made with masa dough and chicken or pork. It has been a staple in Mexican cuisine for centuries.
Flavor profiles:
Pozol has a savory and slightly spicy flavor from the chicken and salsa verde. The masa dough adds a slightly sweet and nutty flavor.
Serving suggestions:
Serve pozol as a main dish for lunch or dinner.
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Region: Mexican