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Pozole Rojo de Pollo
Hoofdgerecht

Pozole Rojo de Pollo

1 u 35 minVoor 10Nutri-Score B€€
van @lov.kari16 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • white onion (whole, peeled)Groente en fruit1 stuk
  • garlic heads (whole heads)Groente en fruit2 stukken
  • saltKruiden en specerijen45 g
  • chicken (mix of bone-in breast, legs and thighs)Vlees2,3 kg
  • bay leavesKruiden en specerijen7 stukken
  • white hominy (drained and rinsed)Voorraadkast3,1 kg
  • guajillo chiles (stemmed and seeded)Groente en fruit14 stukken
  • ancho chiles (stemmed and seeded)Groente en fruit4 stukken
  • chiles de árbol (stemmed)Groente en fruit4 stukken
  • white onion (for the salsa)Groente en fruit0,5 stukken
  • garlic cloves (peeled)Groente en fruit8 stukken
  • chicken bouillonVoorraadkast45 g
  • black peppercornsKruiden en specerijen1 g
  • oregano (dried)Kruiden en specerijen1 g
  • water (for boiling the chicken)Overig5,7 liter
  • water (chile cooking water for the salsa)Overig480 ml
  • cabbage (shredded, for serving)Groente en fruit200 g
  • cilantro (chopped, for serving)Groente en fruit30 g
  • white onion (finely chopped, for serving)Groente en fruit0,5 stukken
  • radish (sliced, for serving)Groente en fruit150 g
  • salsa macha (optional, for serving)Voorraadkast60 g

per portie

Voedingswaarden

493kcal

Koolhydraten
64 g
Eiwitten
30 g
Vetten
13 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Steelpan
  • Zeef
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 1

  2. Cook the chicken

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

  5. Add the hominy

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

  8. Serve

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