Pozole rojo de pollo
Cooking Con Claudia · ♥ 2.7K likes · 76.8K views · 6 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tsp chicken bouillon
- 1½ tsp ground cumin
- 2 tsp black pepper
- 4 lb chicken breast with rib
- 50 oz pre-cooked hominy
- water
- 1 whole small onion
- 1 head garlic
- 3 whole bay leaves
- salt
- 12 whole New Mexico chile pods
- 1 whole chile ancho
- 3 whole chile moritas
Fill a pot halfway with water; add one small onion, a head of garlic, three bay leaves and salt; bring to a boil over high heat.
Cover and cook over medium-low 25 to 30 minutes, until the chicken is cooked.
Put the cleaned New Mexico chiles, the ancho and the moritas in a saucepan, cover with water and bring to a full boil over high heat.
- ½ whole onion
- 3 cloves garlic cloves
- ½ cup pre-cooked hominy
- oregano
- 3 cup water
Transfer the chiles to the blender with half an onion, three garlic cloves, half a cup of hominy, chicken bouillon, ground cumin, oregano, black pepper and three cups of water; blend smooth.
- oil
Heat a little oil in the saucepan over medium-high, add the sauce (strain if needed) and stir until it simmers.
Remove the chicken, garlic and onion from the broth; pour the sauce into the pot.
- lime juice
- cabbage
- purple onion
- radish
- salsa macha
- tostada
- sour cream
Serve topped with lime juice, cabbage, purple onion, radish and salsa macha, with a tostada spread with sour cream.
Toppings