Pozole rojo de pollo

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and can provide a similar flavor profile.

dried chiles

💰Cheaper: cayenne pepper

Cayenne is easier to find and can mimic the heat.

avocado

💰Cheaper: sour cream

Sour cream can add creaminess at a lower cost.

Wash chicken thighs and legs with vinegar, lime, and salt; let sit for 15 minutes.

Rinse chicken and place in a pot with hot water to boil for 15-20 minutes.

Prepare herbs and vegetables while chicken is cooking: chop celery, tomato, jalapeño, and cilantro.

Remove chicken from pot, let cool, and shred it.

Soak guajillo chiles in hot water for 5 minutes, then remove seeds.

Wash canned hominy in a basket to remove liquid.

Blend guajillo chiles with some of the water they were soaked in until smooth.

Add blended chiles to the pot with the chicken and hominy.

Season with salt, olive oil, pepper, cumin, and a chicken bouillon cube; simmer for a few minutes.

Add shredded chicken back to the pot and heat through.

Serve garnished with chopped cabbage and radishes.

Cooking Techniques

Equipment Needed

Spice Level: