Pozole is one of the traditional dishes of Mexico and popular, especially during the national festivities. On this occasion, from recipes, we are going to teach you to prepare a yellow pozole, originally from Oaxaca, also known as Mixteco Pozole. The basis of all pozoles is basically corn, but what distinguishes this recipe from yellow pozole from others is that the holy leaf is used to give flavor and aroma, and the Chile Puya and Chile Guajillo are also used. Traditionally it is prepared with pork, but it can also be done with chicken, as we will do with this recipe. If you want to learn how to do Mixtec Pozole from Oaxaca to enjoy these next national holidays, keep reading.
 8 Diners |  1h 30m |  Main Dictation |  Low Disturbance |
| Ingredients to make yellow or mixtec pozole: |
| 1 kilogram of corn pozolero pre -cooked 1 tablespoon of drizz smell 1 sheet of holy 1 pinch of salt and pepper to taste 1 tablespoon of oil or butter OREGANO DRY TO TASTE 1 package of corn toast crema to taste ! Fresh Bone To taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in other parties, little spicy, boiled, |
Ingredients to make yellow or mixtec pozole:
1. To make the yellow or mixtec pozole recipe, first cooks corn. To save time, I recommend using the precooked pozola. Thus, in a pot with enough water, add the corn, a teaspoon of salt and a teaspoon of dry oregano and, if you want to save even more time, also cook the chicken breast along with corn. Season to taste. If you use normal pot, let cook about an hour and a half, but if you use a pressure cooker, the cooking time will be about 40 or 45 minutes. When corn is cooked, reserve and continue with the recipe.
Trick: Remember that you can also do the Mixteco Pozole with a pig.
2. To prepare the yellow pozole marinade, in a hot taten or handle the Puya and Guajillo chiles, what should be clean, that is, without stem and, if you prefer, without seeds or veins. Also start the onion and garlic cloves until they are slightly golden.
3. When the tatemados ingredients are, blend them with a cup of water or chicken broth, smell nails, cumin and a little salt and pepper. Crush everything for at least 3 minutes to get a very light sauce.
4. Heat a large enough pot and add a tablespoon of oil or butter. Then, pour the previously lodged liquefy sauce to remove the seeds from the peppers and what can be left of the smell nails, and let cook over medium-high heat until it begins to boil.
5. When the sauce boils, it is time to add the already cooked pozola corn and the spring chicken breast. It also adds a liter and a half of water or chicken broth and then the chopped holy leaf, mix and let cook until it starts boiling. Once it boils, check the taste and if you see it necessary you can add a little more salt, pepper and oregano.
6. When the yellow or mixtec pozole is ready, you can serve and accompany it with grated lettuce, chopped onion and chopped radish, and enjoy it with rich roasted corn, cream and fresh cheese. To eat!
7. And if you want to learn to prepare other traditional recipes, in this video we show you to prepare the red pozole:
