Red Chicken Posole

Name: Red Chicken Posole
Prep time: 1 h 10 min
Cook time: 1 h 20 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 1 pound dried hominy; 1 head garlic; Kosher or coarse sea salt; Two (3-pound) chickens; 1 white onion; 5 cilantro sprigs; 2 dried ancho chiles; 3 dried guajillo chiles; 1/4 cup chopped white onion; 3 garlic cloves; Pinch ground cumin; 2 whole cloves; 1 teaspoon Kosher or coarse sea salt; 3 tablespoons vegetable oil; 5 to 6 limes; 10 radishes; 1 head Romaine lettuce; 1/2 cup chopped white onion; Dried ground chile; dried oregano; Tortilla chips or tostadas; Refried beans (homemade or store-bought)

User Reviews

4.9

24 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
1 hr 10 mins
Total Time
2 hrs 30 mins
Servings
12 servings
Calories
315 kcal
Course
Condiments
Cuisine
Mexican

Red Chicken Posole

Iris Warren

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This red chicken pozole recipe, or red chicken pozole, is an easy Mexican soup that's made with chicken, hominy, and dried chiles. It's a soupy, stewy, satisfying supper.

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Ingredients

Servings

For the chicken posole base

1 pound dried hominy (also called maíz mote pelado or giant white corn) or three 29-ounce cans hominy, drained and rinsed
1 head garlic papery outer layers removed (if using dried hominy)
Kosher or coarse sea salt
Two (3-pound) chickens cut into serving pieces
1 white onion halved
5 cilantro sprigs

For the chile purée

2 dried ancho chiles rinsed, stemmed, and seeded
3 dried guajillo chiles rinsed, stemmed, and seeded
1/4 cup chopped white onion
3 garlic cloves chopped
Pinch ground cumin
2 whole cloves
1 teaspoon Kosher or coarse sea salt or to taste
3 tablespoons vegetable oil

For assembly

5 to 6 limes halved
10 radishes halved and thinly sliced
1 head Romaine lettuce leaves separated, rinsed, dried, and thinly sliced
1/2 cup chopped white onion
Dried ground chile such as piquín, or a Mexican mix such as Tajín
dried oregano preferably Mexican
Tortilla chips or tostadas
Refried beans (homemade or store-bought)

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Instructions

Make the posole base

If using dried hominy, place it in a large pot, add enough water to cover the hominy by at least 4 inches (10 cm), and then toss in the head of garlic. (Don’t add salt before or during cooking or the hominy will toughen.) Bring the water to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the hominy has “bloomed,” or opened, 4 to 4 1/2 hours, skimming the foam from the surface and adding more water as needed. The hominy will be chewy. Remove from the heat and add 2 teaspoons salt.If using precooked or canned hominy, dump the drained and rinsed hominy into a large pot and add 2 cups cold water.
Place the chicken in a large pot and add enough water to cover by at least 2 inches. Add the onion, cilantro, and 1 tablespoon salt. Bring to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the chicken is cooked through and tender, about 40 minutes.
Remove the chicken from the pot and let cool. Strain and reserve the cooking liquid. When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat.
Return the shredded chicken and its cooking liquid to the pot along with the hominy and place over medium heat until warmed through, about 10 minutes. It should be soupy. Taste and add more salt if necessary.
Remove the pot from the heat and set it aside while you make the chile purée. (You can cool the posole to room temperature, cover, and refrigerate for up to 3 days.)

Make the chile purée

Place the ancho and guajillo chiles in a medium saucepan, add just enough water to cover, and bring to a boil over medium-high heat. Simmer until softened and rehydrated, about 10 minutes.
Place the chiles and 3/4 cup of their soaking liquid in a blender or food processor along with the onion, garlic, cumin, cloves, and salt and purée until smooth. Pass the purée through a fine-mesh strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract as much liquid as possible. Discard the solids.
Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the chile purée and bring to a boil, then cover partially and simmer, stirring occasionally, until thickened, 6 to 8 minutes. Remove from the heat.

Assemble

Reheat the posole over medium-high heat until it comes to a gentle simmer. Stir in the chile purée and cook for 20 minutes. Taste and adjust the salt.
Ladle the red posole into bowls and pass the limes, radishes, lettuce, onion, ground chile, dried oregano, tortilla chips or tostadas, and refried beans in bowls so each diner can fancy the posole up as they like. One topping that probably ought not be optional is the lime—go ahead and squeeze it liberally over the posole. One taste of how that bright acidity rounds things out and you'll understand.

Notes

Storage--Posole can be made up to 3 days before serving or frozen for up to 3 months. Store in an airtight container in the refrigerator or freezer.
Reheating--Warm the pozole in a pot over medium-low heat, or in the microwave until heated through.
Scaling--This recipe can be halved.
Dietary--This red pozole is suitable for gluten-free and dairy-free diets.

Nutrition Information

Show Details

Serving 1portion Calories 315kcal (16%) Carbohydrates 26g (9%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 4g (20%) Monounsaturated Fat 6g Trans Fat 1g Cholesterol 54mg (18%) Sodium 716mg (30%) Fiber 6g (24%) Sugar 6g (12%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 315 kcal

% Daily Value*

Serving	1portion
Calories	315kcal	16%
Carbohydrates	26g	9%
Protein	17g	34%
Fat	16g	25%
Saturated Fat	4g	20%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	54mg	18%
Sodium	716mg	30%
Fiber	6g	24%
Sugar	6g	12%