Red Chicken Pozole Recipes

RED CHILE POZOLE

Steps:

• Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
• Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
• Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
• To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE

Steps:

• Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
• Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
• Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
• Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
• Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

RED CHICKEN POSOLE (POZOLE)

Steps:

• Put chicken and chunked onion in large stockpot.
• Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
• Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
• Add hominy to stockpot and keep at a low simmer.
• Fill a saucepan with water 1/2 full.
• Remove stems and seeds from dried chilies.
• Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
• Boil for 15 minutes.
• Let cool!
• Blend chilies and garlic in blender or food processor until it is all liquid.
• Add blended chilies to chicken in stockpot.
• Stir and boil 10 minutes together.
• Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.

RED CHICKEN POZOLE

Steps:

• Season chicken with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add chicken, skin-sides down, and cook, flipping once, until browned all over, 7 to 9 minutes (do not crowd pan; brown in batches if necessary). Add 2 onion wedges, broth, and 3 cups water.
• Bring to a boil, then reduce heat to medium and cook at a bare simmer (small bubbles sporadically emerging at surface) until chicken is just cooked through, 20 to 25 minutes. Transfer chicken to a plate. Strain broth and return to pot.
• Meanwhile, heat a heavy skillet (preferably cast iron) over medium-high. Add dried chiles and cook, turning a few times, until blistered in places and fragrant, 1 to 2 minutes. Transfer to a bowl and add enough hot tap water to cover; let stand 10 minutes.
• Meanwhile, add remaining 1 tablespoon oil to skillet. Add 1 onion wedge, jalapeño, and garlic; cook, turning a few times, until golden brown in places and beginning to soften, 7 to 9 minutes.
• Transfer mixture to a blender (do not wipe skillet clean), along with reconstituted dried chiles and 1/2 cup soaking liquid, oregano, cilantro, cumin, lime juice, and 1 teaspoon salt. Purée until smooth. Return mixture to skillet and simmer over medium heat, stirring occasionally, until reduced and darkened slightly, 8 to 10 minutes.
• Remove and discard skin and bones from chicken; shred meat into bite-size pieces (leave drumsticks whole, if desired). Return chicken to pot with puréed-chile mixture and hominy. Simmer, stirring occasionally, 15 minutes. Season to taste. Chop remaining onion wedge and serve soup with onion, radishes, cabbage, tostadas, cilantro, and lime wedges.

RED CHICKEN POZOLE RECIPE - (4.3/5)

Steps:

• 1. Add eight cups of chicken broth to a large soup pot. Add 3/4 of the white onion, the cilantro bunch, 2o garlic cloves, oregano, and 2 tsp salt. Bring to a slow boil and add in the chicken breasts and cook until just cooked through and the meat can be shredded. 2. Remove the chicken once it is cooked and set aside until it is cool enough to shred. Then using a slotted spoon (or you could strain the entire soup) pull out the garlic, onion, and cilantro and add it to a blender. Add 1.5 cups of the cooking broth and blend. Add back to the broth. 3. Meanwhile, while the chicken is cooking, toast the dried chiles in a saute pan on the stove for 30 second per side over medium heat. They should become fragrant but not burn. It will likely take 3-4 batches to toast all the chiles. Once they are toasted, place them in a large bowl and cover with 2 cups of boiling water. Cover and let sit for 30 minutes. 4. After the chiles have rehydrated in the boiling water for 30 minutes, add the chiles and their cooking liquid to a blender and blend with the additional 6 garlic cloves and 1/2 tsp salt. 5. Once the chiles are blended, warm up the vegetable oil in a large saute pan. Add the blended chiles and cook for 8-10 minutes until fragrant, stirring frequently. Then add into the broth and simmer for ten minutes to combine the flavors. 6. Add hominy to the soup and allow to cook for 7 minutes. 7. Add shredded chicken broth and simmer for an additional 4 minutes. 8. Serve in bowls and add your favorite garnishes - I love mine with a crunchy baked tortilla, queso fresco, cabbage, and lots of lime juice. 9. Enjoy! This soup is even better the next day and keeps well! I always make a huge batch.

POZOLE ROJO CON POLLO (MEXICAN RED POZOLE WITH CHICKEN)

Steps:

• Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato.
• Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin.
• Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
• Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
• Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
• While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
• Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
• In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
• Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
• Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
• If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
• If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
• Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string.
• Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
• To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.

RED POZOLE

Steps:

• Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
• Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
• While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
• Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
• When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
• Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
• Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
• While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
• Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.