Pozole Rojo
Serves 1
Directions
- 1Boil water in a pot.
- 2Add a whole onion, a whole head of garlic cloves, two bay leaves, and one spoon of chicken bouillon to the pot.
- 3Add three chicken breasts to the pot. (Alternatively, use two chicken thighs with bone for juicier meat.)
- 4Prepare the nine Chile guajillos by removing seeds and washing them. Reserve some for spiciness.
- 5Soak the prepared chiles in hot water.
- 6Add half of the menudo mix packet to the pot.
- 7Drain and rinse the honey (if using honey).
- 8Add soaked chiles, black pepper, oregano, salt, cumin, and garlic powder to a blender.
- 9Add some water and blend to create the sauce. Strain if desired, but Nutribullet usually blends well.
- 10Add the blended sauce to the pot.
- 11Mix everything together.
- 12Remove the chicken breasts once cooked and shred them.
- 13Add the shredded chicken back to the pot and mix.
- 14Add a little more oregano if needed.
- 15Serve the pozole with lime juice, radishes, cilantro, and onion.
Ingredients
- 1 whole onion
- 1 head garlic cloves
- 2 leaves bay leaves
- 1 spoon chicken bouillon
- 3 large chicken breasts
- 9 chiles Chile guajillos
- 0.5 packet menudo mix
- some black pepper
- some oregano
- some salt
- some cumin
- some garlic powder
- some lime juice
- some radishes
- some cilantro
- some onion
Equipment
potblendernutribulle
Tips
- Chicken thighs with bone are recommended for juicier chicken.
- Adjust the amount of spicy chili based on preference.
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