Pozole Oaxaqueño is a comforting Mexican dish that brings warmth and flavor to any family gathering. This traditional southern recipe combines tender boiled chicken with rich mole sauce, creating a harmonious blend that is both satisfying and full of depth. The dish is not just about taste but also about the experience of cooking and sharing it with loved ones. By using a pressure cooker, this version of Pozole is easy to prepare, making it suitable for any night of the week. It's a wonderful dish for the holidays or any special occasion where you want to bring a touch of Mexican culinary tradition to the table.
The preparation of Pozole Oaxaqueño is straightforward yet fulfilling. Start by adding chicken breast, a chicken leg, onion, garlic cloves, epazote, chicken bouillon, and Mexican oregano into your pressure cooker. The authentic touch comes from using Juanitas Hominy and 11 cups of water. Once cooked for about 15 minutes, the chicken is shredded and combined with a mole sauce made from your favorite mole paste dissolved in the reserved chicken broth. This mole sauce does not require peanut butter, allowing the traditional flavors to shine through. The process of slowly combining the mole paste with the broth enhances the dish's rich color and texture, inviting you to connect with your food.
Serving Pozole Oaxaqueño is an opportunity to showcase its vibrant flavors and simplicity. With toppings like onions and cabbage, this dish is both rich and visually appealing. Its flexibility allows you to adjust the mole sauce according to your family's preference, making it a versatile choice for gatherings of any size. The first bite offers an explosion of flavors, making it an unforgettable experience. Whether you're hosting a dinner or simply enjoying a meal with family, this easy-to-make Pozole Oaxaqueño is sure to become a cherished recipe with your family!
Ingredients:
2 chicken breasts
1 chicken leg
1 onion
8 garlic cloves
0.5 oz epazote dried
4 tablespoons chicken bouillon
1 tablespoon Mexican oregano
1 large can of Juanita’s Hominy
11 cups of water
8 oz mole paste (recommend Juquilita brand)
Optional toppings: onions, cabbage, and Lime wedges
Instructions:
In a pressure cooker, combine the chicken breasts, chicken leg, onion, garlic cloves, epazote, chicken bouillon, Mexican oregano, hominy, and water. Mix well.
Secure the lid on the pressure cooker and cook for 15 minutes.
Once the timer goes off, perform a quick pressure release.
Reserve 3 cups of the chicken broth for the mole sauce.
In a pot, combine the reserved 3 cups of chicken broth with 8 ounces of mole paste (If using dried epazote, strain the mixture to remove the stems)
Cook the mixture over medium heat, stirring continuously until the mole paste is fully dissolved and the sauce reaches your desired thickness. This usually takes about 8 to 10 minutes.
Shred the cooked chicken and set it aside.
In a serving bowl, combine the shredded chicken, pozole, and the rich mole sauce.
Keep the toppings simple to let the rich and flavorful pozole shine. Add chopped onions, cabbage and a squeeze on lime.
Serve hot and enjoy the comforting and savory dish with your family.
This unique twist on traditional Pozole is simple to prepare and brings a rich explosion of flavors, perfect for any family gathering. Enjoy!
Tip:
This dish is perfect for gatherings, and you can adjust the amount of mole sauce to cater to different tastes, ensuring both simplicity and flavor.
Use fresh chicken and authentic ingredients like Mexican oregano and epazote for the best flavor. Opt for a high-quality mole paste like Juquilita to add traditional taste. To buy Jualitas visit my Amazon Storefront: https://a.co/d/cXhKxLw Contains affiliate link
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