Pozole Rojo
Serves 1
Directions
- 1Season chicken thighs with garlic salt and pepper on both sides.
- 2Place the seasoned chicken thighs into a pot.
- 3Add water to the pot, ensuring the chicken is covered.
- 4Add bay leaves and half an onion to the pot.
- 5Add chicken breasts to the pot.
- 6Boil until the chicken is cooked through, then remove the chicken from the pot.
- 7Add guajillo, ancho, and arbol peppers to the boiling water.
- 8Remove the peppers and half an onion from the pot and blend them.
- 9Drain the hominy and add it to the pot.
- 10Strain the blended pepper and onion mixture into the pot.
- 11Shred the cooked chicken and add it back to the pot.
- 12Stir the chicken, hominy, and sauce together.
- 13Slice the cabbage thinly.
- 14Divide the sliced cabbage into small plastic bags.
- 15Cut the limes into wedges.
- 16Add lime wedges to the plastic bags with cabbage.
- 17Slice the radishes thinly.
- 18Add radish slices to the plastic bags with cabbage and lime.
- 19Measure out equal portions of pozole (chicken and hominy) into glass bowls using a food scale.
- 20Pour the pozole broth over the chicken and hominy in each bowl.
- 21Place the bags of cabbage, lime, and radish on top of the meal prep containers.
Ingredients
- 5 thighs chicken thighs
- Garlic Salt
- bay leaves
- 1 whole onion
- 2 breasts chicken breasts
- 5 peppers Guajillo peppers
- 3 peppers Ancho peppers
- 2 peppers Arbol peppers
- hominy
- cabbage
- lime
- radishes
Equipment
baking traywire rackpotplatetongsstrainerspatulaknifecutting boardsmall plastic bagsfood scaleglass bowlsmeal prep containers
Tips
- This recipe is easy to make and uses simple whole food ingredients.
- The pozole is under 500 calories per serving and packed with 50 grams of protein.
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