Chicken Pozole Rojo

Ingredients

• 3 lb Chicken leg quarters or thighs (Bone-in for better broth flavor)
• 29 oz White hominy (1 large can, drained and rinsed)
• 6 Dried Guajillo chiles (Stemmed and seeded)
• 2 Dried Ancho chiles (Stemmed and seeded)
• 4 clove Garlic (Whole for the broth)
• 0.5 White onion (Half onion for the broth)
• 2 tbsp Chicken bouillon (Adjust to taste)
• 1 tsp Dried oregano (Mexican oregano preferred)
• 0.5 tsp Ground cumin
• Salt (To taste)
• 12 cup Water (Enough to cover chicken and create broth)

Steps

1. 1

   Place the chicken leg quarters or thighs in a large stockpot and cover with approximately 12 cups of water. Add the half onion and garlic cloves.

2. 2

   Bring the pot to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top to ensure a clear broth.

3. 3

   While the chicken simmers, prepare the chili sauce. Remove stems and seeds from the Guajillo and Ancho chiles. Toast them lightly in a pan, then soak in hot water for 15 minutes until softened.

4. 4

   Blend the softened chiles with a small amount of the soaking liquid or chicken broth until completely smooth. Strain the sauce through a fine-mesh sieve to remove any remaining bits of skin.

5. 5

   Once the chicken is cooked through and tender (about 45-60 minutes), remove it from the pot. Shred the meat and discard the bones and skin.

6. 6

   Add the strained chili sauce and the drained hominy to the stockpot with the broth.

7. 7

   Season the broth with chicken bouillon, oregano, cumin, and salt to taste. Add garlic powder if additional depth is desired.

8. 8

   Return the shredded chicken to the pot. Simmer everything together for another 15-20 minutes to allow the flavors to meld.

9. 9

   Serve hot in bowls, garnished with traditional toppings such as shredded cabbage or lettuce, sliced radishes, diced onion, fresh cilantro, lime wedges, and dried oregano.

Notes

The author recommends using thighs or leg quarters for a more flavorful broth. If you prefer the chicken less shredded, reduce the initial boiling time. Traditional garnishes like radishes and lime are essential for the full experience.

Nutrition per serving

• main
• soup
• stew
• Mexican
• chicken
• dinner
• comfort food