Yield: 15 servings
Ingredients:
• 250g texturized soy, rehydrated and drained
• 1kg chicken breast
• Water, as needed
• 1kg white hominy (cacahuacintle, in Nahuatl)
• 250g soy beans, cooked
• 3 large guajillo peppers, seeded and soaked in water for 30 minutes
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 pinch oregano, to taste
• ½ kg mushrooms, sliced
• Salt and pepper to taste
• 1 lettuce, chopped, for garnish
• ½ onion, chopped, for garnish
• Lime, to taste
• 2 avocados, for garnish
• Serve with tostadas (optional)
• Radish, chopped, for garnish
Directions:
1. Add pre-soaked guajillo peppers to blender and blend until smooth, about 2 minutes.
2. In a large pot, place the soy, chicken and cover with enough water. Add guajillo puree and salt, to taste, and cook for 30 minutes.
3. Add hominy, soy beans, onion, garlic, oregano, mushrooms and season with salt and pepper, to taste.
4. Serve hot and garnish with lettuce, onion, radish, pinch of oregano, avocado and lime juice, to tase.
* Deseed and rinse guajillo peppers prior to soaking and blending for a more mild pozole
