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Red Pozole with Chicken (Pozole Rojo de Pollo)

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 8 people
Print Recipe

Ingredients

Pozole Base

  • 5 whole dried guajillo peppers
  • 4 whole dried ancho peppers
  • 2 whole dried japanese peppers
  • 6 cloves garlic
  • 1 large yellow onion
  • 4 cups water

Pozole

  • 3 tbsp olive oil
  • 2 slices onion
  • 2 lbs chicken meat skin on, bone in for flavor, can be dark or white.
  • 2 tbsp salt
  • 1 tbsp oregano
  • 1/2 tsp ground cayenne pepper
  • 1 tsp smoked paprika
  • 3 whole bay leaves
  • 105 oz can white hominy this is that LARGE can you see at the store
  • 4 cups chicken stock
  • 8 cups water

Instructions

  • In a small pot, place the guajillo, ancho, and japanese peppers in 2 cups of water and boil until soft; about 5 minutes
  • place softened peppers with remaining water into a blender with the onion (chopped to blend easier) garlic, and remaining 2 cups of water. Blend until you have a smooth consistency. Set aside.
  • In a large stock pot (6 quart or larger) heat olive oil and a couple slices of onion for about 5 minutes. Remove onion and place chicken in the pot.
  • Add salt, pepper, oregano, cayenne pepper, paprika and bay leaves to the pot.
  • Pour your Pozole base into a strainer over the pot. Let the liquid freely come out of the bottom into the pot. You can help this a long with a spoon. you'll still have a lot of the base left in the strainer, but you'll want as much liquid as possible to come through into the pot.
  • Add hominy, chicken stock, and water to the pot. Bring to a boil, then reduce to a simmer. Let cook for about 4 hours.
  • Turn heat off after 4 hours, then let rest for 30 to 60 minutes. Serve with a wedge of lime, shredded red cabbage, sliced radishes, onion, cilantro, and a little tapatio, cheese or jalapenos if you like. Enjoy!