Chicken Pozole Rojo
Pozole means hominy maize and is a traditional soup from Mexico, typically made with pork or chicken as the base protein. A celebratory dish on New Year’s Eve, this is now a meal that is commonplace all year round, but especially for special occasions and celebrations, such as birthdays and Christmas. Maize (corn) is considered to be very holy. The soup is rich and flavorful and the garnishes are fun to add, changing every bowl according to the personal tastes and preferences of the diner.
Ingredients 21
2 dried ancho chilies
2 dried guajillo chilies
700 g hominy, canned, drained and rinsed
1.35 kg whole chicken, quartered
1 garlic head, papery outer layers removed
1.9 l water
2 tbsp salt
1 white onion, halved
5 sprigs cilantro (coriander)
3 roma tomato (plum tomato)
3 garlic cloves, chopped
1 tbsp ground cumin
1 tsp ground allspice
3 whole cloves, ground
To Serve
1⁄2 head iceberg, finely shredded
1 bunch radishes, thinly sliced, greens discarded
2 avocados, diced
1 bunch cilantro (coriander), roughly chopped
1⁄2 white onion, very finely chopped
3 limes, cut in wedges
2 tbsp dried oregano
dried ground chili, such as piquín
12 tostadas
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Method 6
Preheat the oven to 200°C (400°F). Toast the dried chilies in the oven, turning them over once when the first side is toasted. The chilies should not be blackened. Remove from the oven and leave to cool. Once cool, place in a bowl and cover with hot , weighing the chilies down with a plate to make sure they are submerged. Set aside.
Place the in a large pot. Add the , , , and . Bring to the boil, then reduce the heat to a gentle simmer and simmer for 30 minutes, removing the breast portions after 15 minutes. The juices of the chicken should run clear.
Remove the from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside. Alternatively, don’t shred the chicken and just cut it into pieces.
Drain the soaking and remove the stems and inner seeds. Place in a blender with the (halved), , , , , , , and 240 ml (8 fl oz/1 cup) of the broth from cooking the chicken. Process until puréed as finely as possible.
Add the purée to the pot with the and simmer for 15–20 minutes over a low heat. Add the to the soup and season with and freshly ground black pepper.
Serve with the , , , cilantro, , , , dried ground chili, and .
