How to Make the BEST RED CHICKEN POZOLE | Pozole Rojo De Pollo

red chile peppers

🥗Healthier: dried ancho chiles

💰Cheaper: canned tomato sauce

Dried ancho chiles offer a similar flavor with fewer additives.

hominy

🥗Healthier: quinoa

💰Cheaper: canned corn

Quinoa provides protein while canned corn is more accessible.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, while vinegar is cost-effective.

Add 18 cups of water to a large pot, along with half of an onion, garlic, 3 bay leaves, and salt. Bring to a boil.

Once boiling, add the chicken (breast and legs) and wait for it to boil again, removing any foam that forms on top.

Rinse the hominy well and add it to the pot, mixing it in. Cover and reduce heat to medium-low to cook.

Rinse the chiles, remove stems and seeds, and add them to a pot with 5 cups of water. Bring to a boil and then turn off the heat.

Transfer the chiles to a blender, adding 4 garlic cloves, the other half of the onion, and the water used to boil the chiles. Blend until smooth.

Heat oil in a frying pan over medium heat and add the blended sauce, letting it simmer for about 5 minutes.

After 25 minutes, remove the chicken from the broth, shred it, and remove the onion and garlic.

Add the shredded chicken back to the pot with the sauce, mix, and let it come to a simmer.

Serve topped with cabbage, onion, radish, and cucumber salsa.

Cooking Techniques

Equipment Needed

Spice Level: