Pozole rojo de pollo, also known as Mexican Red Chicken Pozole, is a traditional Mexican stew made with hominy and chicken, simmered in a red chili broth. This flavorful and comforting dish is served on special occasions in Mexico, especially during the holidays and family or friends gatherings. Making homemade pozole rojo de pollo is a labor of love, but it is worth the effort since the flavors are incredibly delicious and heartwarming. Here’s a step-by-step recipe to make authentic pozole rojo de pollo at home.
List of Ingredients for Red Chicken Pozole:
For the Pozole:
– 3 ½ to 4 pounds (1.6 to 1.8 kg) of bone-in, skinless chicken thighs or drumsticks
– 1 (30 oz) can of hominy, drained and rinsed (or you can use 4 cups of fresh or canned hominy)
– 2 tsp of salt, or to taste
– 2 tsp of dried oregano
For the Red Pozole Sauce:
– 6–8 dried guajillo or New Mexico chilies, stemmed and cut open
– 1 cup chopped white onion
– 3 cloves of garlic, chopped
– 2 tsp of dried oregano
– 1 tsp of cumin
– ¼ cup of white vinegar
– Salt to taste
For the Garnish:
– Chopped fresh cilantro
– Finely chopped white onion
– Thinly sliced radishes
– Lemons or limes, cut into wedges
– Shredded cabbage (optional)
Steps to Make Pozole Rojo de Pollo:
Prepare the Chicken:
Season the chicken pieces with a pinch of salt and set them aside for a few minutes.
Cook the Chicken and Hominy:
In a large pot, combine the chicken pieces and drained hominy with enough cold water to cover generously. Bring to a boil and skim off any foam or fat that rises to the surface. Reduce the heat to low and simmer, uncovered, for about 40–50 minutes, or until the chicken is fully cooked.
Prepare the Red Pozole Sauce:
While the chicken is cooking, heat a small nonstick frying pan over medium heat. Add the stemmed guajillo or New Mexico chilies and toast them until they are fragrant, about 2–3 minutes. Transfer the toasted chilies to a blender and add the chopped onion, garlic, dried oregano, cumin, and vinegar. Blend until smooth.
Finish the Red Chicken Pozole:
When the chicken is fully cooked, remove it from the pot and set it aside. Strain the broth, reserving about 4–5 cups of the chicken stock. Discard the rest of the hominy broth. Return the reserved chicken stock to the pot and add the blended red pozole sauce. Stir well and cook over medium heat for another 5–7 minutes, or until the sauce thickens and becomes a vibrant red color.
Add the Chicken and Seasonings:
Cut the chicken into bite-sized pieces and add it back to the pot with the red pozole sauce. Season with additional salt to taste and the dried oregano. Stir well and cook for an additional 5–7 minutes to allow the flavors to meld.
Serve the Red Chicken Pozole:
Divide the red chicken pozole into individual serving bowls. Garnish with fresh cilantro, finely chopped onion, sliced radishes, and lemons or limes. Serve with tortillas or corn chips on the side and enjoy!
Tips for Making the Best Red Chicken Pozole:
– Make sure to use skinless, bone-in chicken pieces for the best flavor and texture of the pozole.
– To save time, you can prepare the red pozole sauce the day before and store it in the refrigerator until ready to use.
– Make sure to season the pozole generously with salt to bring out all the flavors.
– You can also customize this red chicken pozole recipe by adding additional herbs and spices such as bay leaves, paprika, or chipotle peppers.
Making authentic pozole rojo de pollo at home is a great way to share the flavors of Mexico with your family and friends. This traditional stew is deliciously comforting and perfect for special occasions. Follow this recipe and enjoy a heartwarming bowl of homemade red chicken pozole!
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