Pozole Rojo Con Pollo (Mexican Red Pozole With Chicken) Recipe

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Pozole Rojo Con Pollo (Mexican Red Pozole With Chicken)
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Ingredients
25
Count
Nutrition
594
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
  4. 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.
  5. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 593.88 Kcal (2486 kJ)
Calories from fat 291.26 Kcal
% Daily Value*
Total Fat 32.36g 50%
Cholesterol 39.9mg 13%
Sodium 255.74mg 11%
Potassium 367.95mg 8%
Total Carbs 57.12g 19%
Sugars 40.6g 162%
Dietary Fiber 8.37g 33%
Protein 17.54g 35%
Vitamin C 10.2mg 17%
Iron 3.3mg 19%
Calcium 55.5mg 6%
Amount Per 100 g
Calories 231.01 Kcal (967 kJ)
Calories from fat 113.3 Kcal
% Daily Value*
Total Fat 12.59g 50%
Cholesterol 15.52mg 13%
Sodium 99.48mg 11%
Potassium 143.13mg 8%
Total Carbs 22.22g 19%
Sugars 15.79g 162%
Dietary Fiber 3.26g 33%
Protein 6.82g 35%
Vitamin C 4mg 17%
Iron 1.3mg 19%
Calcium 21.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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