Hearty Pozole Rojo with Tender Chicken
Indulge in the vibrant flavors of Mexico with this Hearty Pozole Rojo, a traditional red stew that's perfect for gatherings and celebrations. This satisfying dish comes alive with its rich, aromatic broth and tender chicken, inviting everyone to come together and share in the experience. The stew is served with an array of delightful toppings, allowing each guest to customize their bowl to their liking, making it not only a meal but a fun and interactive dining experience. By roasting fresh tomatoes and toasting dried guajillo chiles, the base of this pozole achieves a depth of flavor that's further enhanced by the addition of hominy and aromatic herbs. Whether served on festive occasions or as a comforting weeknight feast, this pozole promises warmth, satisfaction, and unforgettable memories.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
Beefsteak tomatoes
2 large (cored)
Dried guajillo chilies
8 large (wiped clean with a damp paper towel)
Garlic cloves
20 medium (peeled)
White onion
1 small (cut into 1/2 inch-thick rounds)
Whole cloves
5
Whole allspice
1/2 teaspoon
Vegetable oil
1/4 cup
Distilled white vinegar
3 tablespoons
Granulated sugar
2 teaspoons
Kosher salt
to taste
Fresh poblano chiles
2 large
Chicken drumsticks
6 (skin removed)
Chicken thighs
6 (skin removed)
Low sodium chicken broth
1 quart
Dried oregano
2 teaspoons (preferably Mexican)
Fresh cilantro
1 small bunch
Fresh mint sprigs
5 (6-inch)
Hominy
4 (15-ounce) cans (preferably white, drained and rinsed)
Romaine lettuce
1/2 head (cored and sliced crosswise 1/4 inch thick)
Radishes
8 medium (trimmed and sliced 1/8 inch thick)
Limes
2 (cut in thirds)
Dried Mexican oregano
2 teaspoons
Arbol chiles or cayenne pepper
3/4 teaspoon
Instructions
1
Preheat your oven to 500°F (or prepare a toaster oven). Prepare the tomatoes by making a small X on the bottom of each one.
2
Place the tomatoes on a lined baking sheet and roast for 20 to 25 minutes until tender and charred. Once cool, peel off the skins.
3
Prepare the guajillo chiles by cutting them open and removing the seeds and ribs. Toast them on a hot comal, griddle, or skillet until fragrant, about 1 minute per batch. Transfer them to a bowl and cover with cold water for 30 minutes to soak.
4
While the chiles soak, toast the garlic and onion on the comal. Cook the garlic for about 8 minutes and the onion for 15 minutes until they develop golden-brown spots.
5
After soaking, drain the chiles and blend them with the roasted tomatoes, garlic, onion, whole cloves, and allspice, adding water as necessary until smooth.
6
In a large Dutch oven, heat vegetable oil over medium heat. Add the blended sauce (it may spatter) and cook, stirring frequently, for about 5 minutes until thickened.
7
Introduce 1 cup of water to the pot and bring to a boil. Stir in the vinegar, sugar, and 1 tablespoon of salt. Reduce to a simmer, partially covering the pot, for 30 minutes, stirring occasionally.
8
Char the fresh poblano chiles directly over a gas flame or under a broiler until blackened. Seal them in a covered bowl to steam for 15 minutes, then peel, seed, and slice.
9
Add chicken, chicken broth, oregano, and 1 tablespoon of salt to the pot with the sauce, bringing it to a simmer. Tie the cilantro and mint together as a bouquet and add it to the pot.
10
Include the hominy and continue to simmer uncovered for about 20 minutes, or until chicken is cooked through. Discard the herb bouquet and stir in the poblanos, cooking for an additional 5 minutes.
11
To serve, place chicken pieces in warm bowls, ladle the pozole over the top, and provide an assortment of toppings for guests to customize their bowls.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Pozole Rojo?
Hearty Pozole Rojo is a traditional Mexican red stew made with chicken, hominy, and a rich, aromatic broth flavored with roasted tomatoes and dried guajillo chiles.
What kind of chicken is best for this recipe?
The recipe uses 6 chicken drumsticks and 6 chicken thighs with the skin removed for a tender and flavorful result.
How do I prepare the tomatoes for roasting?
Core the beefsteak tomatoes and make a small X on the bottom of each before placing them on a baking sheet.
What temperature should the oven be set to?
Preheat your oven to 500 degrees Fahrenheit, or you can use a toaster oven for roasting.
How long should the tomatoes roast?
Roast the tomatoes for 20 to 25 minutes until they are tender and charred.
How do you prepare the dried guajillo chiles?
Wipe them clean, cut them open to remove seeds and ribs, toast them on a skillet until fragrant, and then soak them in cold water.
How long do the guajillo chiles need to soak?
The toasted chiles should be soaked in cold water for 30 minutes.
How long do you toast the garlic?
Toast the garlic cloves on a comal or skillet for about 8 minutes until they develop golden-brown spots.
How do you prepare the onion for toasting?
Cut a small white onion into 1/2 inch-thick rounds and toast them for 15 minutes until charred in spots.
What ingredients are blended together for the sauce?
The sauce is a blend of soaked chiles, roasted tomatoes, toasted garlic, toasted onion, whole cloves, and allspice.
How do I cook the blended sauce base?
Heat 1/4 cup of vegetable oil in a Dutch oven and cook the blended sauce for 5 minutes while stirring frequently until it thickens.
What seasoning is added to the sauce after boiling?
Add 3 tablespoons of distilled white vinegar, 2 teaspoons of granulated sugar, and 1 tablespoon of salt.
How do I prepare the fresh poblano chiles?
Char them over a gas flame or broiler until blackened, steam them in a covered bowl for 15 minutes, then peel, seed, and slice them.
What type of broth is used in this pozole?
The recipe calls for 1 quart of low sodium chicken broth.
How are the fresh herbs added to the pot?
Tie a bunch of fresh cilantro and 5 mint sprigs together as a bouquet and submerge them in the simmering broth.
What kind of hominy is recommended?
Use four 15-ounce cans of white hominy that have been drained and rinsed.
How long does the chicken take to cook in the stew?
Simmer the chicken in the sauce and broth for about 20 minutes or until it is cooked through.
When do you add the poblano chiles to the stew?
Add the sliced poblanos during the last 5 minutes of cooking after discarding the herb bouquet.
What are the traditional toppings for serving pozole?
Suggested toppings include sliced romaine lettuce, radishes, lime wedges, dried oregano, and arbol chiles or cayenne pepper.
How many garlic cloves are in this recipe?
This recipe uses 20 medium garlic cloves.
Is Mexican oregano different from regular oregano?
Yes, Mexican oregano is preferred for its citrusy and earthy notes that complement traditional Mexican dishes.
How do I serve the chicken in the bowl?
Place individual chicken pieces in warm bowls and then ladle the pozole and hominy over the top.
How many guajillo chiles are needed?
The recipe requires 8 large dried guajillo chiles.
What spices are used in the blended sauce?
The sauce is flavored with 5 whole cloves and 1/2 teaspoon of whole allspice.
How many servings does this recipe provide?
While not explicitly stated, the use of 12 chicken pieces and 4 cans of hominy makes it suitable for a large family gathering or party.
Can I substitute the chicken skin for extra flavor?
The recipe specifically calls for removing the skin from the drumsticks and thighs to keep the broth from becoming too greasy.
How do I make the stew spicier?
You can add 3/4 teaspoon of arbol chiles or cayenne pepper to the toppings for an extra kick of heat.
What type of vinegar is used?
Use 3 tablespoons of distilled white vinegar to add a bright acidity to the broth.
How do you prep the radishes for garnish?
Trim 8 medium radishes and slice them into 1/8 inch thick rounds.
Why do you steam the poblano chiles?
Steaming them in a covered bowl for 15 minutes helps loosen the charred skin so it can be easily peeled off.