Chicken Pozole Rojo
Servings
6
servingsTotal time
1
hour45
minutesIngredients
2.5 quarts water (10 cups)
6 bone-in chicken thighs (about 2.5 lbs)
1 white onion
1 garlic head
3 bay leaves
1 tbsp of Mexican oregano
1 tbsp Kosher salt
1, 30 oz can white hominy, drained and rinsed
- Red sauce
1-2 dried arbol chiles, de-seeded
2 oz dried ancho chiles, de-seeded
2 oz dried guajillo chiles, de-seeded
1/2 white onion
4 garlic cloves
1 tbsp dried oregano
1 tbsp kosher salt
2 cups water (reserved from steeping the chiles)
- Optional garnish
sliced radish
diced white onion
lime wedges
Directions
- In a large pot, pour in 2.5 quarts (10 cups) of water. Place in the chicken thighs, white onion, garlic head, bay leaves, oregano, and salt. Bring to a gentle boil over medium-high heat, then reduce the heat to a simmer. Skim off any impurities that rise to the surface, then cover and let cook for 1 hour.
- About 30 minutes before the broth is ready, start on the red sauce. In a small pot, bring 4 cups of water to a gentle boil. Add the dried chiles then turn off the heat. Let the chiles steep in the hot water for 10 minutes, or until softened.
- After the chiles have softened, transfer them to a blender, along with the white onion, garlic cloves, oregano, salt, and 2 cups of the chile-steeping water. Blend until smooth. For an ultra-smooth texture, pass the sauce through a fine mesh strainer.
- Once the broth has finished cooking, remove the chicken and aromatics (onion, garlic, bay leaves) using a slotted spoon or fine mesh sieve, so that only the liquid remains. You can discard the aromatics and set the chicken aside.
- Pour the red sauce into the broth, then add the hominy and cook uncovered on medium-low for 10 minutes.
- While the broth is simmering, shred the chicken thighs, discarding the skin and bones, then add it back into the broth. Cover and cook for 20 minutes. Taste and adjust seasoning as needed.
- Ladle the pozole into bowls and garnish with your choice of toppings.