Pozole Rojo de Pollo
Serves 1
Directions
- 1Add one whole onion, a whole head of garlic cloves, two bay leaves, and one spoon of chicken bouillon to a pot with water.
- 2Add three large chicken breasts to the pot.
- 3Remove the seeds and wash nine guajillo chiles and four chile de árbol.
- 4Soak the chiles in hot water.
- 5After the chicken cooks for about 10 minutes, add half a packet of menudo mix to the pot.
- 6Drain and rinse the hominy.
- 7Add the soaked chiles, some of the soaking water, black pepper, oregano, salt, cumin, and garlic powder to a blender.
- 8Blend the ingredients until smooth.
- 9Pour the blended sauce into the pot with the chicken and mix.
- 10Add the rinsed hominy to the pot and mix it well.
- 11Remove the cooked chicken from the pot to shred it.
- 12Add the shredded chicken back to the pot and mix it into the pozole.
- 13Add a little bit more oregano to the pot and mix.
- 14Serve the pozole in a bowl.
- 15Garnish with lime juice, radishes, cilantro, and onion.
Ingredients
- 1 whole onion
- 1 whole head of garlic cloves
- 2 bay leaves
- 1 spoon chicken bouillon
- 3 chicken breasts
- 9 chile guajillo
- 4 chile de árbol
- 0.5 package menudo mix
- 1 can hominy
- 1 pinch black pepper
- 2 pinches oregano
- 1 pinch salt
- 1 pinch cumin
- 1 pinch granulated garlic powder
- 1 splash lime juice
- 1 handful radishes
- 1 handful cilantro
- 1 handful onion
Equipment
potblendercolandertongsspoonlime squeezerserving bowl
Tips
- Use chicken thighs with bone for juicier chicken.
- Adjust the amount of chile de árbol based on your spice preference.
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