Red pozole, a vibrant and deeply flavorful Mexican stew, is the perfect centerpiece for any festive gathering. This hearty dish, brimming with tender chicken, hominy, and a rich red chili broth, is a celebration of warmth and tradition. The complex flavors, a harmonious blend of smoky chilies, savory spices, and bright citrus notes, will transport you straight to the heart of Mexico. Imagine the aroma filling your kitchen – a captivating blend of spice and simmering goodness. This recipe delivers an authentic pozole experience, perfect for sharing with loved ones.
Beyond its deliciousness, this red pozole recipe is surprisingly manageable. We’ll guide you through each step, ensuring you achieve a flavorful and impressive result, even if you're a beginner in the kitchen. Ready to embark on a culinary journey and create a truly unforgettable holiday meal? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Strainer
- Blender
- Knife
- Cutting board
Ingredients
- Whole chicken: 1 (cut into pieces) + 3 extra leg pieces
- Garlic: 1 head (halved)
- Onion: 1 whole + 1/4
- Pozole (canned): 3 kg 6 gr (Bush brand)
- Guajillo chiles: 4
- Pua chiles: 7
- Oregano: 1/4 teaspoon
- Radishes: 2
- Avocados: 2
- Lettuce
- Guajillo chiles (for sauce): 3
- Garlic (for sauce): 2 cloves
- Chile de árbol (for sauce): 16
- Pumpkin seeds: 2 tablespoons
- Salt: 1 tablespoon
- Thyme: 1 bunch
- Marjoram: 1 bunch
Step-by-Step Instructions
Step 1. Prepare the Broth and Chicken
- Rinse the canned pozole thoroughly and set aside.
- In a large pot, bring enough water to a boil. Add the rinsed pozole and cook for 10 minutes.
- Add the chopped onion and garlic to the pot. Cover and continue cooking.
- After 10 minutes, add the rinsed chicken pieces to the pot. Remove any foam that rises to the surface.
- Add salt, thyme, and marjoram to the pot. Continue cooking for 15 minutes.
Step 2. Make the Chili Sauce
- In a separate pot, boil the guajillo and pua chiles with a little water until softened. Let cool.
- Blend the cooled chiles with a little of the boiling water, oregano, 1/4 onion, and garlic until smooth.
- Strain the blended chili sauce.
- In a pan, heat a little oil and fry the chili sauce until it boils for 15 minutes. Season with salt.
Step 3. Combine and Simmer
- Remove the chicken from the pozole, shred it, and add it back to the pot.
- Remove the onion, garlic, thyme, and marjoram from the pozole.
- Add the chili sauce to the pozole and simmer on low heat until it releases a boil.
Step 4. Serve and Garnish
- Serve hot, garnished with lettuce, radishes, avocado, onion, and the prepared sauce.
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Tips
- Use 3 extra leg pieces of chicken for a richer flavor.
- Remove the foam from the chicken broth for a clearer pozole.
- Add thyme and marjoram for extra flavor.
- Adjust the amount of chile de árbol for desired spiciness.
Nutrition
- N/A
FAQs
1. Can I use different types of chili peppers?
Yes! While ancho chiles are traditional, you can experiment with guajillo, pasilla, or a combination for varied flavor profiles. Adjust the quantity based on heat preference.
2. What if I don't have hominy?
Dried hominy needs soaking and cooking, but canned hominy is a convenient substitute. Just drain and rinse it before adding to the pot.
3. Can I make this ahead of time?
Absolutely! Pozole tastes even better the next day. Make it a day or two in advance and reheat gently before serving.
Your delicious and authentic red pozole with chicken is ready to be enjoyed! Gather your loved ones around the table to savor this heartwarming and flavorful feast. Happy holidays, and may your celebrations be filled with the rich taste of tradition.