Pozole Rojo
A celebratory red Mexican stew of hominy and chicken in a guajillo-chilli broth, finished at the table with shredded lettuce, radish, oregano, and lime — the soup of national holidays.
Cuisine: Mexican (Jalisco, Mexico) · Style: Soup · Protein: Chicken · Total time: · Difficulty: medium · Servings: 6 · Spice: 2/5
Ingredients
- 1 kg bone-in chicken thighs
- 8 cups water
- 1 large onion, halved
- 6 garlic cloves
- 2 bay leaves
- 1 tsp Mexican oregano
- 600g cooked hominy (or 2 tins, drained)
- 6 dried guajillo chillies
- 3 dried ancho chillies
- 2 dried chiles de arbol (optional, for heat)
- 2 tsp cumin
- Salt to taste
- 1/4 head romaine lettuce, shredded
- 6 radishes, thinly sliced
- 1 white onion, finely diced (to serve)
- 4 limes, wedged
- Tostadas and dried oregano to serve
Steps
- Simmer chicken with water, halved onion, 4 garlic cloves, bay leaves, and a teaspoon of oregano for 35 minutes until tender. Strain and reserve the broth. Shred the chicken.
- Toast the dried chillies in a dry pan until fragrant — do not burn. Soak in hot water for 15 minutes.
- Drain the chillies and blend with remaining garlic, cumin, a splash of soaking liquid, and salt into a smooth paste. Strain through a sieve for silkiness.
- Heat a tablespoon of oil in the cleaned pot. Fry the chilli paste for 5 minutes until it darkens.
- Pour in the reserved broth, add the hominy, and bring to a gentle simmer for 20 minutes.
- Return the shredded chicken. Adjust salt. The broth should be deep red, savoury, and gently spiced.
- Ladle into deep bowls. Set out lettuce, radish, raw onion, lime wedges, oregano, and tostadas at the table. Each diner builds their own bowl.