Pozole Rojo
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
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Pozole Rojo
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
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| Servings |
| 6 |
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|
Ingredients
Stew
- 2 1/2cups low sodium chicken broth
- 1lb boneless skinless chicken thighs
- 3/4tsp kosher salt
- 1/2tsp fresh ground black pepper
- 3/4tsp ground cumin
- 1 1/2tsp olive oil
- 1 1/2tsp garlic clovepeeled, minced
- 2cans white corn11oz each, drained
- 3/4tsp dried oregano leaves
- 3/4tsp dried bay leaves
Toppings
- 1/4cup fresh cilantro leaveschopped
- 3Tbsp yellow oniontrimmed, minced
- 1/2cup green cabbageshredded
- 3Tbsp red radishtrimmed, sliced
- 2oz avocadopitted, peeled, diced
- 1ea fresh limecut into wedges
- 12ea corn tortilla chips
Red Chili Puree
- 1oz dried ancho chili pepperstems removed, seeded
- 1oz dried guajillo chili pepperstems removed, seeded
- 1/2cup water
Instructions
- Red chili puree is made with ancho and guajillo chilies toasted on a sheet pan at 350F for 2-3 minutes. Boil 1/2 cup of water, remove from heat, add toasted chilis, cover and let soak for 20 minutes, and puree in a blender until smooth. Set aside for use in recipe as directed below.
- In a stock pot over medium high heat, bring broth to boil.
- Season chicken with salt, pepper and cumin.
- In stockpot over medium-high heat, heat oil. Add chicken. Sauté until well browned. Remove from pot.
- To same pot, add garlic. Sauté 2 to 3 minutes.
- Return browned chicken to pot. Add corn, red chili puree, oregano, bay leaves and hot broth. Bring to a boil. Reduce heat. Cover. Simmer until chicken is fork-tender, 55 to 60 minutes.
- For serving, ladle 1 cup of stew into a bowl. Top with cilantro, onion, cabbage, radish, avocado, lime wedge and corn tortilla chips.
Recipe Notes
Recipe courtesy of Aramark Chef Gabe Salinas.
