Red Chicken Posole (Pozole) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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I got this years ago from some students. It is so flavorful! Great for cold winter nights. You can use a whole chicken, or bone-in chicken breasts. I also use a whole package of the dried chilies. Ingredients:
3 -4 whole chicken breasts (skinned, if desired) |
1 onion, cut in large chunks |
32 ounces white hominy |
6 -8 dried new mexico chiles (or as many as you like) |
10 garlic cloves |
1 tablespoon oregano |
salt and pepper |
chopped onion |
chopped cilantro |
lemon wedge |
Directions:
1. Put chicken and chunked onion in large stockpot.
2. Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
3. Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
4. Add hominy to stockpot and keep at a low simmer.
5. Fill a saucepan with water 1/2 full.
6. Remove stems and seeds from dried chilies.
7. Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
8. Boil for 15 minutes.
9. Let cool!
10. Blend chilies and garlic in blender or food processor until it is all liquid.
11. Add blended chilies to chicken in stockpot.
12. Stir and boil 10 minutes together.
13. Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
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