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Pozole Rojo de Pollo
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Pozole Rojo de Pollo

1 godz. 35 minPorcje: 10Nutri-Score B€€
od @lov.kari16 importówugotowano 0 razy
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Składniki

10 osób
  • white onion (whole, peeled)Warzywa i owoce1 kawałek
  • garlic heads (whole heads)Warzywa i owoce2 kawałki
  • saltPrzyprawy45 g
  • chicken (mix of bone-in breast, legs and thighs)Mięso2,3 kg
  • bay leavesPrzyprawy7 kawałki
  • white hominy (drained and rinsed)Spiżarnia3,1 kg
  • guajillo chiles (stemmed and seeded)Warzywa i owoce14 kawałki
  • ancho chiles (stemmed and seeded)Warzywa i owoce4 kawałki
  • chiles de árbol (stemmed)Warzywa i owoce4 kawałki
  • white onion (for the salsa)Warzywa i owoce0,5 kawałki
  • garlic cloves (peeled)Warzywa i owoce8 kawałki
  • chicken bouillonSpiżarnia45 g
  • black peppercornsPrzyprawy1 g
  • oregano (dried)Przyprawy1 g
  • water (for boiling the chicken)Inne5,7 litry
  • water (chile cooking water for the salsa)Inne480 ml
  • cabbage (shredded, for serving)Warzywa i owoce200 g
  • cilantro (chopped, for serving)Warzywa i owoce30 g
  • white onion (finely chopped, for serving)Warzywa i owoce0,5 kawałki
  • radish (sliced, for serving)Warzywa i owoce150 g
  • salsa macha (optional, for serving)Spiżarnia60 g

na porcję

Wartości odżywcze

493kcal

Węglowodany
64 g
Białko
30 g
Tłuszcz
13 g
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Przybory

  • Garnek
  • Blender kielichowy
  • Rondel
  • Sito
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Cook the chicken

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

  5. Add the hominy

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

  8. Serve

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