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Chicken Pozole
Pozole rojo is a Mexican soup of hominy and shredded meat in a brick-red broth of dried chiles. Here the chicken cooks in the Microwave Pressure Cooker while the chiles soften on the hob, and the SuperSonic Chopper Extra both shreds the chicken and purées the sauce.
- Total time
- 60 min
- Prep
- 20 min
- Cook
- 40 min
Ingredients
Method
Put the chicken, salt, oregano, onion, garlic and stock in the base of the Tupperware Microwave Pressure Cooker. Fit and lock the cover and microwave on high power (1000 W) for 15 minutes, then let the pressure drop naturally.
Meanwhile, put the guajillo and ancho chiles in the Tupperware Chef Series 2.5 l saucepan, cover with water and heat over medium-low heat for 20 minutes, until soft and fully rehydrated.
Lift the chicken out of the cooker and shred it in the Tupperware SuperSonic Chopper Extra fitted with the blade. Take the onion and garlic out of the cooker and set them aside, then return the shredded chicken to the broth.
Put the softened chiles, the cooked onion and garlic and about 1 cup (240 ml) of the chile soaking water in the chopper. Close it and pull the cord until you have a smooth purée.
Strain the purée into the cooker and stir, then add the hominy. Lock the cover again and microwave at 1000 W for 5 minutes more. Serve hot with lime juice and cilantro.
