Servings: 4 people
Calories: 560kcal
Ingredients
For the Pozole
- 1 pound Leftover Smoked Chicken
- 2 tablespoons Olive oil
- 1 small Yellow Onion diced
- 25 oz Canned Hominy
- 4 Cloves Garlic diced
- ½ teaspoon Dried Mexican oregano
- ½ teaspoon Ground Cumin
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 4 cups Water
- 2 Bay leaves
- 1 cup Trinidad Green Seasoning
- ¼ cup Lime Juice
For the Chile Sauce
- 4 Dried guajillo chiles stemmed and seeded
- 3 Dried ancho chiles stemmed and seeded
- ½ medium Yellow Onion roughly chopped
- 4 small Tomatilloes roughly chopped
- 3 Cloves Garlic
Instructions
Make The Red Chili Sauce
- Remove veins and seeds from the dried chilis. Place them in large bowl.
- Heat water in the microwave or boil on your stovetop. Cover the dried peppers with the water. If necessary weigh the chilis down with a smaller bowl or plate. Allow chilis to rehydrate.
- Place rehydrated chilis in blender, along with the tomatillos, onions, garlic, and a quarter of the spices, plus about a cup of the water reserved from the rehydrating process.
Make The Pozole
- Heat olive oil in a large dutch oven pot. Brown chicken quickly on both sides. Set aside.
- Sauté the onions in the pot for 2-3 minutes. Add the garlic and cook another 30 seconds. Add the bay leaf, the green seasoning, and the red chili sauce. Mix well and allow to simmer for a minute then add the chicken. Cook covered for an hour.
Video
Notes
- Choosing the right hominy: Hominy is the key ingredient in pozole. It is made by soaking dried corn kernels in an alkaline solution, which removes the hull and germ and gives it a unique texture and flavor. When buying hominy, look for brands that use high-quality corn and avoid those that contain preservatives or artificial flavors.
- Making the pozole broth: The key to a delicious pozole is a rich and flavorful broth. To achieve this, use a combination of dried chiles (such as guajillo and ancho), garlic, onion, and Mexican oregano. Be sure to remove the chile stems and seeds before blending them with the other ingredients
- You can adjust the amount of chiles used based on your preference for spice level. Removal of seeds and veins also help to manage heat levels.
- Use a Variety of Dried Chiles: For the most authentic flavor, use a combination of dried guajillo and ancho chiles. Toast them in a dry skillet before soaking them in hot water to bring out their flavor and soften them. Adding a pasilla is also an option when making more traditional Mexican pozole.
- Blend the Chile Sauce: After soaking the chiles, blend them with garlic, onion, and some of the chicken broth to create a smooth sauce.
- Garnish with Fresh Toppings: Serve your pozole with a variety of fresh toppings, such as shredded lettuce or cabbage, sliced radishes, and sliced avocado. These toppings add color, texture, and flavor to the dish.
- Make it Ahead of Time: Pozole tastes even better the next day after the flavors have had time to meld together. You can make it ahead of time and reheat it on the stove. Just be sure to add the chicken at the last minute so it doesn't overcook.
- This recipe also works for pozole verde if you prefer green stew to red.
- For more flavor you can use a low sodium chicken broth in place of water.
Nutrition
Calories: 560kcal | Carbohydrates: 58g | Protein: 38g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 109mg | Sodium: 2035mg | Potassium: 889mg | Fiber: 15g | Sugar: 22g | Vitamin A: 8542IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 4mg
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