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Pozole Rojo de Pollo
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Pozole Rojo de Pollo

1 h 35 minServes 10Nutri-Score B€€
from @lov.kari16 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • white onion (whole, peeled)Produce1 piece
  • garlic heads (whole heads)Produce2 pieces
  • saltSpices45 g
  • chicken (mix of bone-in breast, legs and thighs)Meat2.3 kg
  • bay leavesSpices7 pieces
  • white hominy (drained and rinsed)Pantry3.1 kg
  • guajillo chiles (stemmed and seeded)Produce14 pieces
  • ancho chiles (stemmed and seeded)Produce4 pieces
  • chiles de árbol (stemmed)Produce4 pieces
  • white onion (for the salsa)Produce0.5 pieces
  • garlic cloves (peeled)Produce8 pieces
  • chicken bouillonPantry45 g
  • black peppercornsSpices1 g
  • oregano (dried)Spices1 g
  • water (for boiling the chicken)Other5.7 litres
  • water (chile cooking water for the salsa)Other480 ml
  • cabbage (shredded, for serving)Produce200 g
  • cilantro (chopped, for serving)Produce30 g
  • white onion (finely chopped, for serving)Produce0.5 pieces
  • radish (sliced, for serving)Produce150 g
  • salsa macha (optional, for serving)Pantry60 g

per serving

Nutrition

493kcal

Carbs
64 g
Proteins
30 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Saucepan
  • Sieve
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Cook the chicken

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

  5. Add the hominy

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

  8. Serve

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