Servings
Font
Back
5.0 from 6 votes

Red Pozole

Pozole is a festive Mexican dish, a pre-Colombian soup or stew traditionally made with pork, chicken or shrimp and which includes hominy.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 people
Course: Main Course
Cuisine: South American , Mexican

Ingredients

  • 1 whole chicken , cut into serving pieces
  • 2 (15 oz.) cans hominy , drained and rinsed
  • 1 white onion , halved
  • 4 cloves garlic
  • 3 prigs cilantro
  • ½ tablespoon salt
For the chile puree
  • 3 dried guajillo chile peppers
  • 3 dried pasilla chile peppers
  • 3 cloves garlic
  • ½ white onion , chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
For the garnishes
  • ½ head cabbage (or lettuce), shredded
  • 1 Mexican onion , finely chopped
  • 6 radishes , thinly sliced
  • Dry Mexican oregano
  • 1 avocado , peeled and sliced (optional)
  • 3 limes , cut in wedges
  • 6 deep fried corn tortillas (tostada)

Instructions

    Cup of Yum
  1. Place the chicken in a large pot and add enough water to cover.
  2. Add the onion, garlic, cilantro, and salt.
  3. Bring to a boil.
  4. Reduce the heat, cover, and simmer over medium-low heat until the chicken is cooked through, about 40 minutes.
  5. Note: make the chile puree while the chicken is cooking
  6. Remove the chicken. Strain and reserve the broth.
  7. When the chicken is cool enough to handle, remove and discard the skin and bones.
  8. Shred the chicken meat into pieces.
  9. Put the shredded chicken and its broth back into the pot with the hominy.
  10. Cook over medium heat for about 10 minutes.
  11. Remove the pot from the heat and set it aside.
Chile puree
  1. Break the stems off the chiles and shake out as many seeds as possible.
  2. Put the chiles in a bowl and cover with boiling water for 20-25 minutes.
  3. Place the chiles and ½ cup (100ml) of their cooking liquid in a blender along with the onion, garlic, cumin and salt.
  4. Purée until smooth.
  5. Pass the chile 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.
  6. Heat the oil in a medium saucepan over medium heat.
  7. Add the chile purée and bring to a boil.
  8. Cover partially and simmer, stirring occasionally, until thickened, about 6 minutes.
Assembly
  1. Reheat the white pozole over medium-high heat until it comes to a gentle simmer.
  2. Stir in the chile purée and cook for 20 minutes.
  3. Serve the pozole in soup bowls along with the limes, sliced radishes, lettuce (or cabbage), onion, avocado, dried oregano, tortilla chips or tostadas, in bowls at the table so guests can customize their pozole.