Mexico: Pozole

Name: Mexico: Pozole
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexico
Ingredients: dried guajillo peppers: 6-8; olive oil: 3 Tbsp; water: 1 cup; garlic: 6 cloves; yellow onion: 1 large; boneless skinless chicken: 3 lbs; bay leaves: 3; oregano: 2 Tbsp; chicken stock: 6 cups; hominy: 2 x 25 oz cans; salt and pepper; green onions: 1 bunch; lime: 3; radish: 1 bunch; avocado: 3; small green cabbage: 1/2 head

Mexican Posole Rojo Con Pollo

Features:

Cuisine:

Mexico

Ingredients

6-8 dried guajillo peppers
3 Tbsp olive oil
1 cup water
6 cloves garlic
chopped
1 large yellow onion
chopped
3 lbs boneless skinless chicken
I used a combination of breast and thigh
3 bay leaves
2 Tbsp oregano
6 cups chicken stock
2 x 25 oz cans hominy
drained
salt and pepper
To Garnish
1 bunch green onions
chopped
3 lime
quartered
1 bunch radish
thinly sliced
3 avocado
chopped
1/2 head small green cabbage

Directions

Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup. Hominy is corn that has undergone the alkali process, known as nixtamalization, loosening the hulls from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture. You’ve probably had hominy in some form – it’s ground into the masa used to make corn tortillas and tamales, and is also what’s used to make grits! You can purchase it dried, but for this recipe a canned variety makes life easier.

You’ll find three varieties of pozole: blanco (white), verde (green) and rojo (red), varying mostly by the type of chili used in the broth. In addition to hominy, characteristic to this soup in some sort of meat, often pork. This recipe is for a “posole rojo con pollo” or red posole with chicken. The garnishes are key to this dish, and it’s classically served with sliced radishes, green cabbage, avocado, green onion and lime. If you make it as spicy as I did (whoops!) you may also find yourself wanting some sour cream!

Pozole is traditionally served as a celebratory dish in Mexico, often found at quince años, weddings, birthdays, baptisms, and on Christmas and New Year’s Day. It’s especially popular in Guerrero where you will find pozolerías specializing in this rich soup.

It won’t take you more than one bite of this fabulous soup to agree: let’s please not build a wall.

Recipe Source: Mi Comida Latina

Steps

1 Done	In a medium saucepan, heat 6-8 guajillo chiles in 3 Tbsp olive oil over LOW heat. STIR regularly, careful not to burn. TRUST ME ON THIS ONE: when chili-infused oil begins to smoke, it quickly becomes very hard to breath.
2 Done	After a couple minutes, add 1 cup water, onion and garlic and cook for 10 minutes.
3 Done	Puree in a blender and strain into a dutch oven or large pot. I skipped the straining step because I couldn't find a strainer. If you do this, your soup will be VERY spicy. Don't say I didn't warn you.
4 Done	Slice chicken and add strips to the pot along with bay leaves, oregano, chicken broth and hominy. Simmer for one hour and add salt and pepper, to taste.
5 Done	To serve Scoop chicken and hominy into a bowl and top with a generous ladle of broth. Garnish with avocado, cabbage, green onions, radishes and a squeeze of lime.