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“A savory, creamier variation of the well known pozole.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pork and chicken separately in enough water to cover them, each one with a chunck of onion and salt to taste.
  2. When pork meat is cooked, transfer it to the pot where chicken is cooking and add 5 cups of the corn and simmer.
  3. Process in blender the remaining niblets with the poblanos, the onion, the cilantro and one cup of the chicken rendered stock.
  4. Pass this through sieve or strainer and return to cooking pan.
  5. Add the epazote and cook untilcorn is cooked.
  6. Garnish with chopped onion and serrano peppers if desired and with fresh lime juice to taste.

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