Chicken Pozole Rojo is the perfect dish to warm up from a chilly fall day! Pozole Rojo is traditionally made with pork, but the substitution of chicken is not one that you will regret. So tasty, so flavourful... Give it a go!
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Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
Set them into a bowl of very hot water and cover for about 20 minutes to soften.
Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
Heat a large pot to medium heat and add some olive oil.
Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
Add garlic and cook another minute.
Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
Swirl the ancho/guajillo chili paste into your pozole.
Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
Top with your favorite garnishments!
Ingredients
Directions
Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
Set them into a bowl of very hot water and cover for about 20 minutes to soften.
Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
Heat a large pot to medium heat and add some olive oil.
Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
Add garlic and cook another minute.
Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
Swirl the ancho/guajillo chili paste into your pozole.
Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
Top with your favorite garnishments!
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