Pozole Rojo with Chicken

Pozole Rojo is a delicious Latin soup with bold chile flavor and a touch of heat.
Guaranteed to tingle your taste buds and warm you up from the inside. 

This comforting soup is great on cold days or simply craving some unctuous smokery.

Ingredients

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Pozole Rojo with Chicken, Method.

1. In a large pot add the onions, garlic, ancho chilies, and half of the spices. 
   ( cumin, Mexican oregano, chile powder, and smoked paprika. ) 
   Add enough water to cover everything and bring to a boil. Once the mixture comes to a boil reduce the heat to a simmer and cook for about one hour or until everything becomes very soft and starts to fall apart. Then turn off the heat and allow to cool slightly.
   
   
2. While the chile mix is simmering coat your chicken with olive oil then dust with the remaining spices, ½ Tbl black pepper and 1 Tbl of salt. Massage the spices into the chicken then place on a sheet tray lined with parchment paper.
   
   
3. Roast the marinated chicken in an oven preheated to 425° for 15-25 minutes, or until the internal temp of the chicken is 165°. Remove chicken from the oven and set aside to cool so you can chop it up later.
   
   
4. After your chile mixture has cooled slightly you want to puree the chiles and the veggies. 
   
   Working in small batches is the easiest and least messy way.  Remove the chile and veggies with a strainer and add them to a blender with some of the cooking liquid.
   
   Puree this mix on high until it becomes a smooth sauce. 
   
   Be very careful not to add to much as hot liquid expands quite a lot. 
   Once everything is pureed add in the remaining liquid and mix well.
   
   Tip: For a smoother sauce, pass the chile mixture through a sieve or fine mess strainer.
   
   
5. Next, it’s time to chop up the chicken. We prefer a large dice or about ½ inches square chunks, but you can do any size you like. Shredded chicken works great too, its really just preference. 
   
   
6. In a medium sized pot add in your chile mixture, chicken broth, diced chicken and the hominy then bring to a boil. Once the soup boils reduce the heat to low and simmer for around 15 minutes. 
   
   
7. Give the soup a little taste and adjust the flavors to your liking with salt, pepper, lemon, and agave. The amounts of each ingredient will vary slightly depending on your pallet and the chiles you used.
   
   
8. Grab a bowl and ladle in some of your delicious Pozole and garnish with Queso Fresca, cilantro and tortilla chips.
   
   
9. Relax and Enjoy!
   

For another exciting meal give our Chipotle Shrimp Rotini a try.

Until next time keep on Seeking everything Savory.

These are a few our favorites items used in this recipe you might like

Pozole Rojo with Chicken

Pozole Rojo with Chicken, Queso Fresca, Cilantro, and Tortilla Chips.

• Blender
• Large Pot
• Strainer
• Sheet Tray

• 2 lb Chicken Thigh
• 25 oz Hominy
• 2 c Chicken Stock
• 2 ea Onion (cut into quarters)
• 1 lb Tomatos (cut into quarters)
• 6 oz Ancho Chile
• 6-8 ea Garlic Cloves
• 1 tbl Cumin
• 1 tbl Mexican Oregano
• 1 tbl Chile Powder
• 1 tbl Smoked Paprika
• 2-3 tbl Kosher Salt
• 1 tbl Black Pepper
• 2-3 tbl Olive Oil
• 1-3 tbl Lemon Juice
• 1-3 tbl Agave
• 4 oz Corn Tortilla
• 4 oz Queso Fresca
• 1 bunch Cilantro

1. 1.    In a large pot add the onions, garlic, ancho chilies, and half of the spices. ( cumin, Mexican oregano, chile powder, and smoked paprika. ) Add enough water to cover everything and bring to a boil. Once the mixture comes to a boil reduce the heat to a simmer and cook for about one hour or until everything becomes very soft and starts to fall apart. Then turn off the heat and allow to cool slightly.

   2.    While the chile mix is simmering coat your chicken with olive oil then dust with the remaining spices, ½ Tbl black pepper and 1 Tbl of salt. Massage the spices into the chicken then place on a sheet tray lined with parchment paper.

   3.    Roast the marinated chicken in an oven preheated to 425° for 15-25 minutes, or until the internal temp of the chicken is 165°. Remove chicken from the oven and set aside to cool so you can chop it up later.

   4.    After your chile mixture has cooled slightly you want to puree the chiles and the veggies. Working in small batches is the easiest and least messy way.  Remove the chile and veggies with a strainer and add them to a blender with some of the cooking liquid.Puree this mix on high until it becomes a smooth sauce. Be very careful not to add to much as hot liquid expands quite a lot. Once everything is pureed add in the remaining liquid and mix well.Tip: For a smoother sauce, pass the chile mixture through a sieve or fine mess strainer.

   5.    Next, it’s time to chop up the chicken. We prefer a large dice or about ½ inches square chunks, but you can do any size you like. Shredded chicken works great too, its really just preference. 

   6.    In a medium sized pot add in your chile mixture, chicken broth, diced chicken and the hominy then bring to a boil. Once the soup boils reduce the heat to low and simmer for around 15 minutes. 

   7.    Give the soup a little taste and adjust the flavors to your liking with salt, pepper, lemon, and agave. The amounts of each ingredient will vary slightly depending on your pallet and the chiles you used.

   8.    Grab a bowl and ladle in some of your delicious Pozole the garnish with queso fresca, cilantro and tortilla chips.

   9.    Relax and enjoy!

Main Course

Mexican

Chicken, Comfort Food, Pozole, Queso Fresca, Rojo, Soup, Tortilla