1. This document provides a recipe for chicken pozole, a traditional Mexican soup. It lists ingredients like chicken, hominy, garlic, and oregano and provides instructions for cooking the chicken in stock, blending some of the hominy and stock, and simmering everything together. 2. Garnishing suggestions are given like cabbage, tomato, avocado, onion, cilantro, and radishes. The recipe yields a hearty soup to be served with tostadas or tortilla chips and topped with garnishes. 3. Overall, the document shares a 3-step recipe for an authentic Mexican chicken pozole soup along with traditional garnishing options.

1. BUAPCELEENGLISH 3LUIS EDUARDO CUANAL ALMAZAN MISS: YESENIA Unit 7 PSICOLOGY AND PERSONALITY

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3. “I lovethem” Are selfcritical Veryfunny Responsables Enjoythelife. Welove Welovebeingtogether. Actforusisthebest in theworld

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5. She has a twobeautifulbabies… Is a youngermom. Sheis a teacher. Isanamazingpeople…

6. A drepressingday a depressing day for me is when I remember the love of my life: my grandmother. she died 6 months ago, seemslikeyesterday. I rememberwithlove.

8. I´mvery active

9. Enthusiastic

10. self-critical

11. perceptive

14. My greatestpassion: theater I thinkthetheateristhebestwaytoexpressfeelings and emotions. my favoriteplaysare: LOS INVASORES EgonWolff Prometeo encadenado DIAS SIN FIN Eugene Oneill. La Fabrica de los Juguetes :Jesus Gonzales Davila. PUEBLA YORK

15. LOS INVASORES written by Wolff is a work that speaks about the imperialist economies. a rich family. headed by a powerful industry, has a dream in which ghosts of the past appear to exact revenge.

16. PUEBLA YORK Puebla York "isquestionedwhy a dayafterseveralfailedattemptsto escape returntoourroots, theplaywaswrittenby Elvira Ruiz .mexicanwritter.

17. “La fabrica de los juguetes”by : JesusGonzales Davila this play is the greatest tragedies of Mexico, told by children killedchild ghosts showing the degradation of human beings.the spirits want to go through the body of a child.

18. BENEMERITA UNIVERSIDAD AUTONOMA DE PUEBLA LUIS EDUARDO CUANAL ALMAZAN ENGLISH III UNIT 9 LIVING WITH COMPUTERS

20. downloading music files

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27. to keeping in touch with people and meeting people.

28. I can say I occupy the computer for essentials such as face book.

30. ETHICS AND VALUES I'd like to get a tattoo.I come from a very conservative familyso would need permission from my parents. My mother says that these customs are vague.the Catholic religion will not let you and less on women. is an absurd idea and I think we do wrong in another way as stealing, or threaten or belittle people.

31. BENEMERITA UNIVERSIDAD AUTONOMA DE PUEBLA ENGLISH III LUIS EDUARDO CUANAL ALMAZAN UNIT 6 “Eatingwell”

32. Chicken Pozole Recipe Ingredients 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts Salt 1 red onion, sliced in half One large 6-pound 9-ounce can of hominy, drained and rinsed 4 large cloves of garlic, peeled 1 to 2 Tbsp dried oregano (Mexican oregano if you have it)

34. 1 tomato, cored, chopped

35. 1 avocado, peeled, chopped

36. 1 red onion, peeled, chopped

37. 1 largebunch cilantro, chopped

38. 1 largebunchwatercress, chopped

39. Mexicancheese, Queso Fresco, sliced

40. Several red radishes, thinlysliced

41. 2 limes, cutintowedges

42. Choppedseededjalapenoor serrano chiles, orother chile peppers

44. 3 Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed. 4 Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes. 5 While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste. Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips. Enjoy!!!!!!