Pozole Rojo
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
Servings 6
Calories 260kcal
Ingredients
Stew
- 2 1/2 cups low sodium chicken broth
- 1 lb boneless skinless chicken thighs
- 3/4 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 3/4 tsp ground cumin
- 1 1/2 tsp olive oil
- 1 1/2 tsp garlic clove peeled, minced
- 2 cans white corn 11oz each, drained
- 3/4 tsp dried oregano leaves
- 3/4 tsp dried bay leaves
Toppings
- 1/4 cup fresh cilantro leaves chopped
- 3 Tbsp yellow onion trimmed, minced
- 1/2 cup green cabbage shredded
- 3 Tbsp red radish trimmed, sliced
- 2 oz avocado pitted, peeled, diced
- 1 ea fresh lime cut into wedges
- 12 ea corn tortilla chips
Red Chili Puree
- 1 oz dried ancho chili pepper stems removed, seeded
- 1 oz dried guajillo chili pepper stems removed, seeded
- 1/2 cup 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.
Notes
Recipe courtesy of Aramark Chef Gabe Salinas.
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 680mg | Fiber: 6g | Sugar: 5g