Description
Pollo Pozole Rojo is the red version of this traditional Mexican soup. It gets the color from dried chiles. We made this dish recently in Mexico where we had access to fresh hominy and rotisserie chicken. At home we use dried hominy to make pozole.
Ingredients
Scale
Instructions
- If using dried hominy, soak in water overnight. Rinse thoroughly until the water runs clear. Cook in water for 2 hours. Strain off the water.
- If using canned hominy, soak in fresh water for 30 minutes and then rinse thoroughly until the water runs clear.
- If using fresh hominy, soak for 1/2 hour and then rinse thoroughly until the water runs clear.
- Make the Chicken Broth. Put the chicken bones in a pan with 1/2 the onion cut into pieces. Add 4 Cups of water and bring to a boil. Turn down the heat and let simmer for 45 minutes. Strain off the broth and discard the bones. Alternatively you can use 4 cups of chicken broth from another source.
- Shred the breasts of the chicken.
- Make the chile sauce. Remove the stems and seeds from the anchos and guajillos. Remove the stems from the arbols. Cut 1/2 the onion into chunks and peel the garlic. Put the chiles, onion and garlic into a small saucepan with just enough water to cover. Bring to a boil, reduce heat and let simmer for 15 minutes. Let this cool a little and then put it all into a blender with the cumin. Blend until smooth.
- Put the hominy in the chicken broth, add the Mexican oregano, bring to a boil, reduce heat and let simmer for 30 minutes.
- Add the chile paste, let the pan return to a simmer.
- Add the chicken and stir everything together.
- If the soup is too thick, add a little chicken broth or water to thin it.
- Serve with toppings. Avocado, corn salsa, pineapple chunks, cilantro, lime wedges, radishes or anything else you want.
