Pozole Rojo de Pollo (Chicken Red Pozole)

  
Pozole! What do you do when it has been raining all day in London and you feel miserable, bored and hungry? Well, you do Pozole! 

Pozole is a dish that has been eaten in Mexico for centuries, before spaniards conquered us. Maize has always been one of the main ingredients in Mexico, its importance goes back to pre-columbian times, maize was a sacred plant for the Aztecs, pozole has always been cooked since those times for special occasions. 

Pozole is a type of stew made with hominy, meat and dry chillies to give flavour to the consomé, it tastes amazing, it is garnished with fresh vegetables so the dish becomes just very cozy. In my family we always eat it with pork and my sister Sonia is the best pozole maker ever! When everybody in my family wants to eat pozole, we all ask her to make it, she kind of has this special touch or maybe she has a secret ingredient, but the pozole she makes always tastes wonderful. We usually cook a massive pot of pozole and when I say massive, I mean “MASSIVE” and  believe it or not, it all gets finished. 

So I hope you get inspired by my little family story and feel brave to try this recipe out.

Serves 4

Prep 15 min

Cook 1 hr approx

Ingredients

• 4 organic chicken breasts and 3 organic chicken drumsticks 
• 300 gr white hominy, drained and washed
• 2 dried guajillos and 5 dried Anaheim chillies washed, deveined and deseeded
• 2 medium tomatoes cut in half
• 1 medium onion peeled and cut in half
• 4 cloves garlic peeled
• 2 bay leaves
• 1/2 tsp dried oregano
• 2 Organic chicken stock cube or salt to taste
• 1 litre water or more if needed 

To garnished

• Half head shredded lettuce or white cabagge
• 1 white onion chopped finely
• 100 gr coriander chopped finely
• A bunch radishes chopped in slices
• Lime wedges
• Spicy salsa

Method

  

Put the water, bay leaves, garlic, onion, oregano and chicken in a casserole dish and put it to cook first on medium heat and when starts boiling, turn the heat down to low.

In the meantime, put the chillies and tomatoes to cook at medium heat in sauce pan with water just covering the chillies for 15 min, then put them to the side.

After 30 min take the the chicken out of the casserole dish, shred the chicken and put to the side.

  
Then put the chillies and tomatoes with some of the water where they were boiled, 2 garlic cloves from the chicken and the chicken stock cubes into a blender and blend until smooth. Pass this salsa through a sieve and add it to the stock together with the shredded chicken and add the hominy and let it to cook for 30 to 40 min at low heat. Before turn it off, taste it if it needs more salt.  

  
 Serve it in a bowl and garnish with lettuce or white cabbage, coriander, onion, radishes and squeeze some lime and add spicy salsa if you want.

  
Tips

• I bought my white hominy tin from www.mexmarket.co.uk the brand they sell is call “Carey” and the tin weights 3 kilos, it is a lot, but it is worth it, as you can freeze the rest that you don’t use and use it for another dish.
• Some people have tortilla chips to accompany the pozole.

Listo!

Provecho!