How To Make Delicious Red Pozole Chicken | Super Easy Chicken Pozole Mexican Traditional Recipe

dried hominy

🥗Healthier: quinoa

💰Cheaper: canned corn

Quinoa is a healthier grain alternative, while canned corn is more affordable.

red chiles

🥗Healthier: bell peppers

💰Cheaper: dried paprika

Bell peppers are lower in calories, and paprika offers a similar color.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is budget-friendly.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: mashed peas

Cucumbers are lighter, and mashed peas can mimic creaminess at a lower cost.

Cut the top off the bulb of garlic and set aside.

Cut the onion a little and set aside.

Wash the chicken and cut it into small pieces.

Boil 5 liters of water in a large pot.

Add the onion and garlic to the boiling water.

Add the chicken to the pot and cook on medium-high heat.

After 10 minutes, remove the white foam from the surface.

Wash the dried hominy (posole Blanco) and add it to the pot.

Add thyme and marjoram to the pot.

Add 1 tablespoon of salt and boil for 45 to 50 minutes.

In a separate pot, boil 3 cups of water and add the Chile ancho and Chile de árbol.

After 6 minutes, turn off the heat and let the chiles sit.

Blend the chiles with 1 cup of water, black pepper, garlic, oregano, and onion until smooth.

Heat oil in a pan and add the blended salsa, cooking for 12 minutes.

After 45 minutes of cooking the pozole, check the chicken and let it cook for an additional 20 minutes if needed.

Remove the chicken, garlic, onion, thyme, and marjoram from the pot.

Add the salsa to the pozole and cook for 10 minutes.

Return the shredded chicken to the pot and add 1/2 teaspoon salt, cooking for 5 more minutes.

Heat vegetable oil in a separate pan and fry the tortillas until golden brown to make tostadas.

Cooking Techniques

Equipment Needed

Spice Level: