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Pozole Rojo de Pollo
Plato principal

Pozole Rojo de Pollo

1 h 35 minPara 10Nutri-Score B€€
de @lov.kari16 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • white onion (whole, peeled)Frutas y verduras1 pieza
  • garlic heads (whole heads)Frutas y verduras2 piezas
  • saltEspecias45 g
  • chicken (mix of bone-in breast, legs and thighs)Carne2,3 kg
  • bay leavesEspecias7 piezas
  • white hominy (drained and rinsed)Despensa3,1 kg
  • guajillo chiles (stemmed and seeded)Frutas y verduras14 piezas
  • ancho chiles (stemmed and seeded)Frutas y verduras4 piezas
  • chiles de árbol (stemmed)Frutas y verduras4 piezas
  • white onion (for the salsa)Frutas y verduras0,5 piezas
  • garlic cloves (peeled)Frutas y verduras8 piezas
  • chicken bouillonDespensa45 g
  • black peppercornsEspecias1 g
  • oregano (dried)Especias1 g
  • water (for boiling the chicken)Otro5,7 litros
  • water (chile cooking water for the salsa)Otro480 ml
  • cabbage (shredded, for serving)Frutas y verduras200 g
  • cilantro (chopped, for serving)Frutas y verduras30 g
  • white onion (finely chopped, for serving)Frutas y verduras0,5 piezas
  • radish (sliced, for serving)Frutas y verduras150 g
  • salsa macha (optional, for serving)Despensa60 g

por ración

Nutrición

493kcal

Carbohidratos
64 g
Proteínas
30 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Batidora de vaso
  • Cazo
  • Tamiz
  • Bol

paso a paso

Preparación

  1. Boil the water with aromatics

    • Bring the water to a boil in a large pot over medium-high heat.
    • Add the whole onion, garlic heads and salt.
    • Let it boil for about 5 minutes.
    Paso 1

  2. Cook the chicken

    • Add the chicken pieces and the bay leaves.
    • Cover and cook for 30 minutes.
    Paso 2

  3. Soak the chiles

    • Place the guajillo, ancho and árbol chiles in a saucepan.
    • Cover with boiling water and set over high heat for 10 minutes until softened.
    Paso 3

  4. Blend the salsa

    • Transfer the drained chiles to the blender with the onion, garlic cloves, bay leaves, chicken bouillon, black pepper and oregano.
    • Add the chile cooking water.
    • Blend until completely smooth.
    Paso 4

  5. Add the hominy

    • Add the white hominy to the pot with the chicken.
    • Mix, cover and continue cooking for 15 minutes.
    Paso 5

  6. Shred the chicken

    • Remove the chicken from the pot and shred it, discarding the skin and bones.
    • Remove and discard the onion, garlic and bay leaves from the pot.
    • Return the shredded chicken to the pot.
    Paso 6

  7. Add the salsa and finish cooking

    • Pour the salsa into the pot through a sieve, adding broth if it is too thick.
    • Mix well and check for salt.
    • Cover and cook for an additional 20 minutes.
    Paso 7

  8. Serve

    • Ladle the pozole into bowls.
    • Top with cabbage, cilantro, white onion, radish and salsa macha if desired.
    Paso 8
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