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Pozole Rojo de Pollo
Plat

Pozole Rojo de Pollo

1 h 35Pour 10Nutri-Score B€€
par @lov.kari16 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • white onion (whole, peeled)Fruits et légumes1 morceau
  • garlic heads (whole heads)Fruits et légumes2 morceaux
  • saltÉpices45 g
  • chicken (mix of bone-in breast, legs and thighs)Viandes2,3 kg
  • bay leavesÉpices7 morceaux
  • white hominy (drained and rinsed)Épicerie3,1 kg
  • guajillo chiles (stemmed and seeded)Fruits et légumes14 morceaux
  • ancho chiles (stemmed and seeded)Fruits et légumes4 morceaux
  • chiles de árbol (stemmed)Fruits et légumes4 morceaux
  • white onion (for the salsa)Fruits et légumes0,5 morceaux
  • garlic cloves (peeled)Fruits et légumes8 morceaux
  • chicken bouillonÉpicerie45 g
  • black peppercornsÉpices1 g
  • oregano (dried)Épices1 g
  • water (for boiling the chicken)Autres5,7 litres
  • water (chile cooking water for the salsa)Autres480 ml
  • cabbage (shredded, for serving)Fruits et légumes200 g
  • cilantro (chopped, for serving)Fruits et légumes30 g
  • white onion (finely chopped, for serving)Fruits et légumes0,5 morceaux
  • radish (sliced, for serving)Fruits et légumes150 g
  • salsa macha (optional, for serving)Épicerie60 g

par portion

Nutrition

493kcal

Glucides
64 g
Protéines
30 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Casserole
  • Tamis
  • Saladier

pas à pas

Préparation

  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.
    Étape 1

  2. Cook the chicken

    • Add the chicken pieces and the bay leaves.
    • Cover and cook for 30 minutes.
    Étape 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.
    Étape 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.
    Étape 4

  5. Add the hominy

    • Add the white hominy to the pot with the chicken.
    • Mix, cover and continue cooking for 15 minutes.
    Étape 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.
    Étape 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.
    Étape 7

  8. Serve

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