How to Make a Quick, Easy & Flavorful POZOLE ROJO | RED CHICKEN POZOLE

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.

Fill a large pot halfway with water.

Add 1 small onion, 1 head of garlic, 3 bay leaves, and salt to the pot.

Set the pot on high heat and bring to a boil.

Once boiling, add the chicken and skim off impurities that form on top.

Rinse the pre-cooked hominy well before adding it to the pot.

Cover the pot and cook for 25-30 minutes over medium low heat until chicken is fully cooked.

In a saucepan, add the New Mexico chile pods, chile ancho, and chile morita; cover with water and bring to a boil.

Transfer the boiled chiles to a blender along with half of an onion, 3 garlic cloves, half a cup of pre-cooked hominy, chicken bouillon, ground cumin, oregano, black pepper, and 3 cups of water.

Blend until smooth.

In the saucepan over medium high heat, heat a little bit of oil and add the blended sauce; mix until it comes to a simmer.

Reduce the heat to low and simmer the sauce for 5 minutes, mixing occasionally.

Remove the chicken from the broth and shred it; also remove the garlic and onion from the broth.

Pour the sauce into the pot with the broth and mix well.

Return the shredded chicken to the pot, add oregano, and adjust salt to taste.

Let it cook for an additional 15 minutes before serving.

Serve the pozole topped with lime juice, cabbage, purple onion, radish, and salsas matcha.

Cooking Techniques

Equipment Needed

Spice Level: