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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse nixtamal thoroughly in a strainer. | 2. Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil. | 3. Simmer gently, loosely covered about 2 hours, or until tender. | 4. Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist). | 5. While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt. | 6. Bring chicken to boil, reduce heat, cover and simmer 1 hour. | 7. Strain and measure broth, adding water if necessary to equal 8 cups. | 8. Shred meat, discarding skin and bones. | 9. Set aside broth and chicken. | 10. When nixtamal is tender, remove it to bowl. | 11. Rinse the pot and return cooked nixtamal to pot. | 12. Wash poblano chiles and discard stems and seeds. | 13. Cut into chunks. | 14. Wash cilantro and cut off tips of stems. | 15. Place chiles and cilantro in blender with a cup of water and whirl. | 16. Slice one of the onions. | 17. Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal. | 18. Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes. | 19. Add chicken and cook 15 more minutes. | 20. Dice remaining onion and place in small bowl. | 21. Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl. | 22. To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nixtamal hominy may	1	bag	canned	403.4676	0.0	89.7602	2.2667
water	6	quarts		0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
chicken breast half	6			403.4676	0.0	89.7602	2.2667
salt	6 1/2	teaspoons	divided	-	-	-	-
poblano pepper	1	lb		403.4676	0.0	89.7602	2.2667
cilantro	1	bunch		-	-	-	-
onion	2		divided	88.0	20.548000000000002	2.42	0.22
garlic	4	cloves	peeled	17.88	3.9672	0.7632	0.06
iceberg lettuce	1		shredded	10.08	2.1384	0.648	0.1008
serrano pepper	6		sliced	4.2	0.8794	0.2284	0.0578
lime	4 -6		cut	-	-	-	-
oregano	1/4	cup	dried	31.8	8.2704	1.08	0.5136
corn tortilla	1	package	used	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.