![Picture](/uploads/2/3/7/6/23768418/3202326.jpg?520)
Posole: Broth:
1 whole chicken, quartered and skinned if desired
1 medium onion, peeled
enough water to cover chicken, I used about 10
cups
1. Boil the chicken until the meat is soft and falling apart.
Drain reserving the meat and broth in separate containers. In total you should
have 8 cups of broth to use. Set aside while you prepare the pozole sauce base.
Chile and Posole base:
3 guajillo
3 pasilla3 ancho
2 arbol, I added them for extra heat
4 garlic cloves
1 medium onion, peeled and halved
1 tsp salt
1-2 tbsp water
1 tbsp vegetable oil
1 large dried bay leaf
1 tsp dried Mexican oregano
salt to taste
1 whole chicken, quartered and skinned if desired
1 medium onion, peeled
enough water to cover chicken, I used about 10
cups
1. Boil the chicken until the meat is soft and falling apart.
Drain reserving the meat and broth in separate containers. In total you should
have 8 cups of broth to use. Set aside while you prepare the pozole sauce base.
Chile and Posole base:
3 guajillo
3 pasilla3 ancho
2 arbol, I added them for extra heat
4 garlic cloves
1 medium onion, peeled and halved
1 tsp salt
1-2 tbsp water
1 tbsp vegetable oil
1 large dried bay leaf
1 tsp dried Mexican oregano
salt to taste