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Pollo Posole Rojo

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We hope you got insight from reading it, now let’s go back to pollo posole rojo recipe. You can cook pollo posole rojo using 16 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Pollo Posole Rojo:
  1. Take 3 lb chicken breasts
  2. You need 3⁄4 cup dried chiles de arbol
  3. Use 1 large white onion chopped
  4. Get 6 clove garlic minced
  5. Use 1 salt
  6. Get 2 tsp ground cumin
  7. You need 1 tbsp dried mexican oregano
  8. Provide 1 bay leaf
  9. Take 3 can 15 oz white hominy
  10. Provide 1 1⁄2 cup chicken broth
  11. You need 2 avocado, chopped
  12. Take 1 shredded cabbage or lettuce
  13. Get 1 bunch radishes, sliced
  14. Prepare 1 bunch fresh cilantro, chopped
  15. You need 3 limes, sliced
  16. Get 1 onion, chopped
Instructions to make Pollo Posole Rojo:
  1. Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool.
  2. While chicken is cooking, clean Chilies by breaking off stems and shaking out as many seeds as possible. The chilies de arbol you can twist between your fingers. The Ancho chilies you just rip open and remove the seeds. DO NOT TOUCH YOUR FACE DURING THIS TIME.
  3. Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft.
  4. While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender.
  5. Shred chicken and toss with cumin. Saute lightly with onion garlic mixture.
  6. I drain my chilies at this point. Be VERY careful not to breath in any of the fumes. (If you can handle LAVA HOT) you may use 1 1⁄2 c of the soaking liquid instead of chicken broth. Place the drained chilies in a blender with the following ingredients and blend until smooth being CAREFUL not to breath any of the fumes. 1 1⁄2 c chicken broth. 2 cloves minced garlic. 1⁄2 tsp salt
  7. Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula.
  8. In large soup pot add the chicken broth (from cooking the breasts), chicken mixture, oregano, bay leaf, 1⁄2 tsp salt and 1⁄2 cup of the chili sauce. Simmer as long as you like to blend flavors. About an hour before serving add drained and rinsed hominy.
  9. Remove bay leaf before serving. Serve with the following toppings

Pozole Rojo: maiz pozolero, chiles y puerco en proporciones perfectas de cómo hacer Pozole Rojo tradiciona. Posole Rojo de Pollo is a classic spicy Mexican chicken and hominy soup that makes a hearty meal on a cold day. Here in Southern California I usually see it spelled with an "s", but in Mexico and other areas it is often spelled with a "z". Ancho chiles are the dried versions of the relatively mild. I think my pozole rojo recipe is one you'll really enjoy.

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