The pot mole is a traditional dish of Mexican cuisine that can be made based on beef or chicken, accompanied by a variety of vegetables such as col, corn, pumpkin, chayote, carrot or ejote to give a touch of consistency to the recipe. In Mexico we usually cook it more in winter times, since it is a hot and hot preparation, it usually is very comforting in those days when the temperature is very low. In recipes, we present a rich pot of pot with chicken meat, whose preparation is extremely simple, practice and, above all, delicious. We invite you to stay with us to discover how to make chicken pot.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make chicken pot: |
| 1 kilogram of chicken pieces 2 pieces of fresh elot 2 pieces of pumpkin 3 pieces of carrot 2 pieces of chayote 1 cup of fresh ejotes 2 cups of cauliflor ½ piece of onion 1 clove of garlic 6 Chile pieces guajillo 1 tablespoon of chicken consommé powder 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, little spicy, stew, |
Ingredients to make chicken pot:
1. In the following image you can observe the ingredients that we will need for the preparation of this delicious chicken pot, do not miss any detail.
2. On the one hand, we will place the chicken in a saucepan with enough boiling water to cook it. We also incorporate a piece of onion and a clove of garlic.
3. On the other hand, we perfectly wash the vegetables, chop them in small pieces and put them in another saucepan with boiling water to be cooked. In this step we place all the vegetables except the pumpkin.
4. While the previous ingredients are cooked, to continue with the elaboration of the Mexican pot mole, we take the guajillo chiles, wash them very well, open it and clean them by removing the seeds and veins inside. Once clean, place them in a bowl with hot water and let them soak until they soften, for approximately 5 minutes.
5. After the rest time of the chiles, we add them to the blender along with the garlic clove, a piece of onion and the cumin, and we proceed to liquefied until we obtain a homogeneous sauce.
6. Once the chicken is cooked, we add the vegetables also cooked to the pan where the meat is located and add, also, the pumpkin slice in fine slices to continue with the preparation of the pot mole.
7. Now, we take the sauce that we form with the Chile Guajillo and with the help of a strainer we add it to the saucepan where the pot mole is located with chicken meat and the vegetables, we move to integrate everything very well and let it be cooked All together 5 more minutes. In this step we add a pinch of salt, pepper and the chicken consommé to flavor the broth.
8. past the previous time, and already perfectly cooked everything, we can serve the very hot Mexican stew. We can accompany the chicken pot with finely chopped onion, white rice, a piece of lemon and a rich corn tortillas.
