Pozole de pollo(chicken posole), I am ready for many bowls of this hot soup! Especially the one’s prepared with dried chiles. When I was a kid, I used to think that my favorite part of pozole or menudo was the maiz(hominy), but it really is that deep red chile broth! But neither pozole de pollo or menudo would be anything without the fresh garnishes. It’s like wearing that perfect outfit with no accessories, lol! Ok, maybe that’s a bit extreme, but you get where I am coming from. Today I share with you a basic and simple red chile chicken pozole. I especially want you to know that I cooked that maiz pozolero(hominy) from scratch! I was missing the calcium hydroxide or cal as they call it in Mexico. The cal help the tough skin or shell release as it cooks the maiz. Needless to say, one, by one, I peeled every single kernal by hand! You better believe I enjoyed this chicken posole! I may have two more servings in the freezer and by the end of the day, it may just be only one! #pozoledepollo #mexicanfood
Pozole de Pollo (Chicken Pozole)
- 4 chicken quarters or 3 1/2-4 pounds chicken pieces
- 1 large white onion cut in half
- 1 head of garlic divided in half
- 2 bay leaves
- water to cover 8-10 cups
- salt to taste
- 8 chile guajillo
- 4 chile morita optional
- 4 cups maiz pozolero canned hominy or previously cooked maiz mote pelado
- 2 teaspoons Mexican oregano
- 1 teaspoon cumin optional
- cabbage or lettuce shredded
- radishes sliced thin
- onion diced
- cilantro is not a traditional garnish, but we like it!
- oregano crushed
- crushed chile piquin crushed
- lemon or lime wedges
- Place the chicken, 1/2 the onion, 1/2 head of garlic and bay leaves in a large pot. Cover with water. Add 1-2 teaspoons of salt. Bring to a boil. Reduce to a simmer, skimming off the top as needed. Cook chicken at a steady simmer for 45 minutes.
- Remove the stems and seeds form the guajillos and chile morita. Place in a pot covered with water. Add the remaining onion and peeled garlic cloves. Bring to a boil, reduce heat and simmer for 8-10 minutes. Let cool slightly.
- After 45 minutes, remove the onion, garlic and bay leaves from the broth that the chicken cooked in. Remove the chicken and tranfer to a plate for now. Turn heat on broth to the lowest setting.
- Using a slotted spoon or tongs, transfer the dried chiles, onion and garlic to the blender. Add 2 cups of the warm chicken broth to the blender. Season with 1/3 teaspoon of salt. Cover and carefully hold the lid down using a kitchen towel. Blend on high until smooth and strain the sauce into a bowl.
- In a separate skillet, add 1 tablespoon of oil. Preheat at medium for a minute. Add the strained chile sauce and cook for a few minutes. Pour the chile sauce into the warm chicken broth. Stir well to combine. Add maiz, oregano, cumin and salt to taste. Remove the chicken from the bones, and add meat to pozole. Cook for another 20-25 minutes. Taste for seasonings. Serve with fresh garnishes! Buen Provecho!!
Tips~ Pozole is freezer friendly. After it cools completely, store in quart size freezer bags, flat. Storing them flat will make for easy defrost.
Garnishes!!! Again, we enjoy the cilantro, but’s it’s optoinal.
Mexican oregano and crushed chile piquin!
I enjoy my pozole with homemade tostadas with fresh avocado!
I showed two versions of the pozole so you could see the rich looking chile broth!!
The Next Day! Even better!!