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Chicken Red Pozole

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A comforting Mexican dish featuring hominy and chicken in a robust red chili sauce, perfect for family gatherings.

Ingredients

Scale
  • 2 (15 oz) cans Hominy
  • 2 lb Boneless Chicken Breasts and Thighs
  • 1 White Onion
  • 1 Large Garlic Bulb
  • 3 Bay Leaves
  • 6 cups Chicken Broth
  • 4 cups Water
  • 1.25 cups Reserved Broth
  • 1.5 cups Liquid From Soaked Chiles
  • 8 Guajillo Chiles, seeds removed
  • 6 Ancho Chiles, seeds removed
  • 5 Chiles de Arbol, seeds removed (adjust for spice)
  • 2 Chile Pasilla (optional), seeds removed
  • 8 Garlic Cloves
  • 1/2 White Onion
  • 2 tbsp Dried Mexican Oregano
  • 1 tsp Cumin
  • 1 tsp Sea Salt, plus more to taste
  • Shredded Cabbage
  • Sliced Avocado
  • Lime Wedges
  • Sliced Radishes
  • Diced Green Onion
  • Chopped Cilantro

Instructions

  1. In a pot, combine chicken, whole white onion, and bay leaves with chicken broth and water. Bring to a boil, then reduce heat and let simmer for about 45 minutes until the chicken is tender.
  2. Soak the guajillo, ancho, arbol, and pasilla chiles in hot water for about 20 minutes. Blend soaked chiles with garlic, cumin, and sea salt for a smooth sauce.
  3. Remove the chicken and shred it. Strain the broth to remove solids. Combine the shredded chicken, hominy, and red chile sauce in a pot. Let simmer for another 15 minutes, adjusting seasoning to taste.

Notes

For a vegetarian option, substitute chicken with mushrooms or jackfruit and use vegetable broth. Be sure to soak chiles long enough for easier blending.

Nutrition

Find it online: https://easyumrecipes.com/chicken-red-pozole/