Chicken Pozole Rojo

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.

   Start 15-minute timer
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.

   Start 45-minute timer
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.

   Start 15-minute timer
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.