Red Chicken Pozole Recipe 435 Food

RED POZOLE

Steps:

• Place the chicken in a large pot and add enough water to cover.
• Add the onion, garlic, cilantro, and salt.
• Bring to a boil.
• Reduce the heat, cover, and simmer over medium-low heat until the chicken is cooked through, about 40 minutes.
• Note: make the chile puree while the chicken is cooking
• Remove the chicken. Strain and reserve the broth.
• When the chicken is cool enough to handle, remove and discard the skin and bones.
• Shred the chicken meat into pieces.
• Put the shredded chicken and its broth back into the pot with the hominy.
• Cook over medium heat for about 10 minutes.
• Remove the pot from the heat and set it aside.

CHICKEN POZOLE ROJO

Steps:

• In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
• In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
• Shred the chicken into small pieces.
• In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
• Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
• Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.

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.

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.

CHICKEN POZOLE

Steps:

• Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
• Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.
• In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.
• Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.

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.

CHICKEN POSOLE

Steps:

• Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
• Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
• Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
• To serve, divide among bowls, and garnish as desired.

CHICKEN POZOLE

Steps:

• Place chicken, onion and garlic in a large pot. Add water and season well with salt. Bring to a boil. Lower heat to medium and simmer for 1 hour. Remove 3/4 cup broth and set aside. When ready to serve, add hominy to pot and simmer 10­-15 minutes to heat through.
• For the Salsa Verde:.
• Place jalapenos and tomatillos in a small pot with just enough water to cover the bottom of the pot, about 1/2 cup. Bring to a boil and cover pot. Lower to a simmer and cook until tomatillos and jalapenos are very soft, about 15 minutes. Remove lid and let simmer 5 minutes until water evaporates. Set aside to cool for 10-­15 minutes. Transfer to a food processor or blender. Add garlic, onion, salt and 3/4 cup reserved chicken broth. Blend until smooth. Transfer to small pot and bring to a boil. Simmer 1 minute.
• To Serve:.
• Ladle soup into bowls and garnish with cabbage, radishes, scallions and oregano. Top.with a couple of spoonfuls of salsa verde. Serve with lime wedges and corn tostadas.

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.

CHICKEN POZOLE

Steps:

• Heat olive oil in a large soup pot over medium heat. Add the onions, and cook for 5 minutes.
• Add the garlic, chile powder, cumin, oregano, tomato paste and cook for a minute, stirring constantly.
• Add water, chicken broth and hominy, and bring to a boil.
• Reduce heat and simmer about 30 minutes.
• Add chicken and taste soup for seasoning, add salt if needed. Season with pepper.
• Cook until heated through.
• Ladle into bowl and garnish with chopped fresh cilantro if desired.
• Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
• Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.).
• To serve, divide among bowls, and garnish as desired.

RED CHILE CHICKEN POSOLE

Steps:

• Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
• Season the chicken breasts with salt and pepper and dredge them in flour.
• Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
• Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
• Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
• Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
• Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.