Red Pozole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the pozole:
3 29-ounce cans hominy, drained and rinsed
1 head garlic, papery outer layers removed, but not entirely peeled (if using dried hominy)
2 whole chickens (about 3 pounds each), rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt
1 white onion, peeled
5 fresh cilantro sprigs
1 tablespoon kosher salt plus more to taste
For the chile puree:
2 ancho chiles (about 1 ounce) rinsed, stemmed and seeded
3 guajillo chiles (about 1 ounce) rinsed, stemmed and seeded
3 tablespoons coarsely chopped white onion
3 garlic cloves
Pinch of ground cumin
1/4 teaspoon of ground cloves
1 teaspoon kosher salt, or more to taste
3 tablespoons vegetable oil
Garnishes:
5-6 limes, halved
10 radishes, rinsed, halved and thinly sliced
Cabbage, rinsed, drained and thinly sliced
1/2 cup chopped white onion
Dried ground chile, such as piquín, ancho, chipotle or a Mexican mix
Dried oregano
Crispy tostadas or tortilla chips,
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Directions: |
Directions:Place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.
In a soup pot, combine the chicken broth (discard the garlic head), hominy and 2 cups water, with the shredded chicken and/or pork. Taste for salt, add more if need be, and simmer all together for 10 minutes more.
To make the chile puree: Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth.
Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.
Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and pick your favorites. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This sounds complicated but it's not. Basically chicken soup with spices. I do like the addition of pork but that your call. The real flator is in cooking the peppers, onions and garlic. The garnishes make the dish. Don't skimp on those.You can add other stuff into to soup if you like. Have fun with this dish. It's really great.
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