Pozole Rojo de Pollo (Red Pozole with Chicken)

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This hearty, classic Mexican soup gets a major flavor boost from two dried chili varieties: ancho chilies, which are dried versions of the relatively mild poblano pepper, and guajillos chilies, which are dried versions of the hotter mirasol pepper. Ancho chilies are dried versions of the mild poblano pepper, and guajillos chilies are dried versions of the hotter mirasol pepper.

Ancho chilies are more commonly available at most grocery stores, although guajillo chillies might be difficult to come by in some areas. Both, on the other hand, can be obtained in many major grocery shops, as well as in Mexican specialized markets and on the internet.

Despite the fact that pozole is normally made with pork, this tasty variation uses boneless, skinless chicken breasts instead of the customary pork. This hearty, savory soup is best served with traditional pozole toppings, such as sliced radishes, shredded cabbage or lettuce, diced avocado, red onions, and/or fresh chopped cilantro, which are all available at most grocery stores.

Consider it a Mexican version of ramen that can be customized with whatever combination of meats and toppings that you choose.

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Pozole Rojo de Pollo (Red Pozole with Chicken)

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Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Ingredients

  • 3 large dried ancho chilies, stems removed and deseeded
  • 2-3 dried guajillo chilies, stems removed and deseeded
  • 2 garlic cloves, smashed and peeled
  • 2 T. extra virgin olive oil, divided
  • ½ medium yellow onion, diced
  • 3 garlic cloves, minced
  • Sea salt and black pepper, to taste
  • 1¼ t. ground cumin
  • 1 t. dried Mexican oregano
  • ½ t. smoked paprika
  • ¼ t. ground cinnamon
  • 2 lbs. boneless, skinless chicken breasts
  • 2 whole bay leaves
  • 4 c. chicken stock
  • 1 25-oz. can hominy, with liquid
  • 3-4 small radishes, thinly sliced
  • 3 T. fresh cilantro, chopped
  • 1 large lime, cut into 8 wedges

Instructions

1. In a small saucepan, combine the dried chiles and smashed garlic and cover with just enough water to cover. Bring to a simmer over medium heat and cook for 5-6 minutes, or until the chilies are softened, whichever comes first. Take the pan from the heat and set it aside to cool.

2. While the chilies are boiling, heat the olive oil in a large soup pot or Dutch oven over medium-high heat until shimmering and hot. Toss in the onion and garlic and cook, stirring periodically, for about 4-5 minutes, or until the onion is tender and translucent, stirring occasionally. Season with salt and black pepper to taste, and serve immediately.

3. Combine the ground cumin, Mexican oregano, smoked paprika, and cinnamon in a mixing bowl. Stir to incorporate and heat for 1-2 minutes, or until the spices are fragrant, stirring frequently.

4. Add the chicken and turn the heat down to medium. Cook for approximately 2-3 minutes per side, or until the meat is lightly browned on all sides.

5. Add the bay leaves, chicken stock, and hominy and stir well. Increase the heat to medium-high and quickly bring the mixture to a vigorous simmer, stirring constantly.

6. Once the ancho and guajillo chiles have been simmering for a while, transfer the mixture to a blender or food processor and puree until smooth. Reduce the heat to just below medium-low after adding the chili mixture to the saucepan. Cook for at least 30 minutes, and up to 4 hours, partially covered, to allow the flavors to develop more fully and fully.

7. Remove the chicken from the heat after at least 30 minutes and thoroughly shred it with two forks while it is still in the pot. Remove the bay leaves and set them aside.

Pour the hot soup into individual serving bowls and garnish with radishes, cilantro, or any other desired garnishes before serving. Remove from the oven and serve immediately with fresh lime wedges to squeeze over the top. Enjoy!

Recommended Products

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  • White Hominy Two 15.5oz Cans of Bush's BestWhite Hominy Two 15.5oz Cans of Bush’s Best 
  • Guajillo Chiles Peppers 4 oz Bag, Great For Cooking Mexican Chilli Sauce, Chili Paste, Red Salsa, Tamales, Enchiladas, Mole With Sweet Heat And All Mexican Recipes by Ole MissionGuajillo Chiles Peppers 4 oz Bag, Great For Cooking Mexican Chilli Sauce, Chili Paste, Red Salsa, Tamales, Enchiladas, Mole With Sweet Heat And All Mexican Recipes by Ole Mission 
  • Dried Ancho Chiles Peppers 4.25 oz, Great For Sauce, Chili, Stews, Soups, Mole, Tamales, Salsa and Mexican Recipes By Ole MissionDried Ancho Chiles Peppers 4.25 oz, Great For Sauce, Chili, Stews, Soups, Mole, Tamales, Salsa and Mexican Recipes By Ole Mission

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 689

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