Pozole Rojo (Red Pozole)

Pozole Rojo (Red Pozole)

Growing up, there were always a few things you could always count on when you went to a “Mexican” birthday party: a ton of beer, a brincolín, Pozole or Bírria,  and a few chingadazos if you didn’t greet every.single.person at the party. TRUST.

Depending on where that family you were visiting was from; you could be having White Pozole, Red Pozole, or Green Pozole! Like most Mexican dishes, everything is specific to the region you’re in, or from.

Pozole Rojo (Red Pozole)

Pozole is a hominy soup with an onion/garlic-based broth with pork being the protein of choice (sometimes chicken).  My parents are from the tiny coastal state of Colima; which is along the Pacific bordered by the State of Jalisco.  There, Pozole is traditionally fried and served seco without any broth.

Pozole Rojo (Red Pozole)

Fun Fact: Pozole comes from the Nahuatl word Pozolli (Po’sol) and the dish dates back to Pre-Columbian Mexico.

This recipe is perfect for those cold days coming up where you just want to cuddle up in bed with your dogs and binge watch Housewives, which is basically an everyday thing for me.

Pozole Rojo
6 cups low sodium chicken stock
7-8 large guajillo chiles, total of 2oz, seeds and stems removed
1/2 large white onion, peeled
5 large peeled garlic cloves
2 25oz cans hominy
1 lb boneless skinless chicken thighs
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1-3 teaspoons salt, depending on how salty your chicken stock is

In a large pot or dutch oven, combine the chicken stock, guajillos, the onion, and the garlic and bring to a simmer.

Simmer for 10-15 minutes so the peppers can rehydrate and soften then use a slotted spoon to scoop out the peppers, onion, and garlic and transfer to a blender with 2 cups of the cooking liquid. Measure out the remaining liquid, it should be about 3 cups, but if it’s not add water to make it 3 then add back to the pan. Blend the pepper onion mixture on high speed for about 30 seconds to make sure it’s fairly smooth then run through a fine mesh strainer right into the pot. Use a spoon to help the liquid go through that might be having some trouble.

Add the hominy, chicken thighs, crushed oregano (rub it between your hands), cumin, coriander, and 1 teaspoon of the salt. Bring it all to a boil, reduce to a simmer, cover, and cook for 45 minutes, until the chicken has cooked through and can easily shred.

Taste for salt and add more if you need to, I had to add an extra teaspoon but if your chicken stock is a little saltier then you might be fine.

Serve in a bowl topped with sliced radish and avocado, chopped white onion (the other half you didn’t use in the pozole) and minced cilantro.

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