Easy Chicken Pozole (Red)

Sandy's Pozole

Ingredients

1 whole chicken, bone in (cut in parts)

1 large white onion (1/4 for broth, 1/4 for sauce, 1/2 topping)

7-8 guajillo chiles 

3 garlic cloves (1 for chicken stock base)

dried oregano (pinch for sauce, plenty for toppings)

pinch of cumin

1 can of hominy (drained and rinsed) 

1 tablespoon of cooking oil 

salt and pepper

Toppings

cabbage, thinly sliced

onion, finely chopped

radishes, thinly sliced

2 limes, cut into wedges

mexican cheese, Queso Fresco, crumbled

sour cream

tostadas

salsa roja

Directions

Step 1: 

Cover chicken with water, add 1/4 onion pieces (flavor), whole garlic (flavor) and salt, this will be the base of the pozole. Bring to a boil and then simmer until chicken is cooked.

Step 2:

While the chicken is cooking, add guajillo peppers to a blender, put around 7 or 8, add onion, 2 garlic cloves, oregano, a pinch of ground cumin or whole (cumin is very strong so very little), black pepper and chicken bouillon (optional) and a little water, or chicken broth!  I always put a little salt in the water and a little chicken bouillon cause you can always add more if needed. 

Step 3: 

When the chicken is done, remove chicken, onions and garlic, then add the hominy to broth, let that continue to simmer while you prep the sauce base. Heat skillet with a little bit of cooking oil and pour strained sauce into it. To do this you must pour your blended ingredients through a mesh strainer, to get rid of the seeds from your sauce, while you are putting it in the hot skillet...if you have a splatter screen, you will use it! Cook that a little until it starts to boil. Then when it boils you want to add that to the pot of chicken broth and hominy! 

Step 4: 

Shred your chicken and return to pot, you can toss the garlic cloves, cooked onion and bones out. Now you have your red chicken pozole! Bring back to a boil and cook for 3-5 more minutes to combine all the flavors together. Salt to taste, if needed. Enjoy with all the toppings! Add cabbage, radish slices, chopped onion, oregano & lime juice. When it's not spicy enough usually I throw a little Tapatio in it! 

*When you make it in the crockpot do the same just throw everything in there and obviously the chicken is raw but once you get home dinner is done!

~Sandy B.

Add'l. tips and tricks-

*You can save a lot of time if you cut and prep all your toppings ahead of time and store in fridge. 

*Serve with tostadas broken into the soup or, my personal preference, a couple of prepared ones served on the side, 

*To make your prepared tostadas- spread a little bit of sour cream on a it and sprinkle Mexican crumbling cheese and our salsa roja/Tapatio on it. We usually prep two at a time because we love them so much, thanks to Eli, but they can get soggy fast. And enjoy as you have the soup! -Lilo