Pozole rojo de pollo recipe - Main dishes

Author: Florencio Cruce

Pozole Rojo de Pollo is a hearty, classic Mexican soup that gets a big boost of flavor from two dried chili varieties: Ancho chilies, the dried versions of the relatively mild poblano pepper, and guajillos chilies, the dried version of the hotter mirasol pepper. Use this easy recipe for a traditional Mexican white chicken pozole soup or add a few ingredients for the red or green varieties.

Pozole Rojo de Pollo (Red Pozole with Chicken)
Pozole de Pollo: Chicken Pozole
Posole Rojo de Pollo
Pozole Rojo
How do you make pozole Rojo?
How to cook pozole with chiles?
What is pozole de pollo?
What is chicken pozole Rojo?

Pozole Rojo de Pollo (Red Pozole with Chicken)

Pozole Rojo de Pollo is a hearty, classic Mexican soup that gets a big boost of flavor from two dried chili varieties: Ancho chilies, the dried versions of the relatively mild poblano pepper, and guajillos chilies, the dried version of the hotter mirasol pepper.
Provided by: Jane Smith
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 18

Ingredients:

3 large dried ancho chilies (stems removed and deseeded)
2-3 dried guajillo chilies (stems removed and deseeded)
2 garlic cloves (smashed and peeled)
2 Tablespoons extra virgin olive oil (divided)
½ medium yellow onion (diced)
3 garlic cloves (minced)
Sea salt and black pepper (to taste)
1¼ teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
2 pounds boneless (skinless chicken breasts)
2 whole bay leaves
4 cups chicken stock
1 25- ounces can hominy (with liquid)
3-4 small radishes (thinly sliced)
3 Tablespoons fresh cilantro (chopped)
1 large lime (cut into 8 wedges)

Nutrition:

How to cook:

Place dried chilies and smashed garlic in a small saucepan and add enough water to cover. Bring to a simmer over medium heat and cook until the chilies soften, around 5-6 minutes. Remove from heat and set aside to cool.
While the chilies are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, around 4-5 minutes. Season with salt and black pepper, to taste.
Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.
Add chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.
Add bay leaves, chicken stock, and hominy. Increase heat to medium-high and bring the mixture to a rapid simmer.
Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour chili mixture into the pot and reduce heat to just below medium. Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.
After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove bay leaves and discard.
Ladle hot soup into individual serving bowls and top with sliced radishes, fresh cilantro, or other desired toppings. Serve immediately with fresh lime wedges for squeezing. Enjoy!

Notes: Pozole Rojo de Pollo (Red Pozole with Chicken), Season with salt and black pepper, to taste. Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1 …

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pozole rojo de pollo recipe pozole rojo de pollo red pozole with chicken pozole de pollo chicken pozole rojo de pollo red pozole with chicken

How to Make the BEST RED CHICKEN POZOLE

Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ️

POZOLE ROJO DE POLLO SUPER FÁCIL

Hola amigos bienvenidos a Cocinando con Claudia, hoy yo les estaré mostrando cómo hacer un rico y delicioso pozole de pollo , Enserio no es por presumir pero

Pozole de Pollo: Chicken Pozole

Use this easy recipe for a traditional Mexican white chicken pozole soup or add a few ingredients for the red or green varieties.
Provided by: Robin Grose
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Latin,Mexican,Tex-Mex
Number of ingredients: 13

Ingredients:

1 large onion, halved
1 1/2 pounds boneless chicken breasts and/or thighs
12 cups chicken broth
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin
1 1/4 pounds canned hominy
2 teaspoons salt
1/2 teaspoon dried epazote, optional
3/4 pound white or purple cabbage, for garnish
6 medium radishes, for garnish
6 to 8 Mexican limes, for garnish
1/4 cup dried oregano, for garnish
2 tablespoons ground ancho chile, for garnish

Nutrition:

How to cook:

Gather the ingredients.
Cut one half of the onion into 3 pieces.
In a large soup pot, place onion pieces and chicken into broth and boil gently for about 30 minutes, or until chicken is cooked through.
Skim off and discard any foam that rises to top of cooking liquid.
Remove chicken and let cool enough to handle safely. Remove pieces of onion from broth and discard them. Shred or chop chicken into pieces that can fit onto a soup spoon. Discard any bones, fat, or cartilage.
Return chicken to broth and add garlic and cumin.
Empty hominy into a strainer. Rinse under running water, then drain.
Add hominy, salt, and epazote (if using) to broth. (Although epazote is optional, use it if you can, as it adds a wonderful rustic note to the soup.)
Allow broth to boil gently for 20 to 30 minutes so flavors can meld.
To prepare garnishes, cut cabbage into chunks that are no bigger than 2 or 3 inches. Shred each chunk with a grater or cut with a sharp knife into thin slices. “Fluff” the shredded cabbage with your fingers so that the slices separate from one another. Place cabbage into a serving bowl.
Cut stem and tail off of each radish. Cut radishes into halves or quarters, then thinly slice each piece.
Dice other half of onion. Cut limes into halves or quarters.
Place sliced radishes, diced onion, and cut limes on a serving plate or in a bowl.
Place dried oregano and ground chile pepper into a small serving dish—either together side-by-side in a shallow bowl, or in separate small condiment dishes.
Before serving pozole, taste and add more salt, if necessary. Hominy dishes often need more salt than you would think.
Serve pozole very hot in deep bowls; remember, room temperature garnishes will be added, which will significantly cool the soup.

Notes: POZOLE ROJO DE POLLO SUPER FÁCIL, Hola amigos bienvenidos a Cocinando con Claudia, hoy yo les estaré mostrando cómo hacer un rico y delicioso pozole de pollo , Enserio no es por presumir pero

Posole Rojo de Pollo

Posole Rojo de Pollo is a spicy Mexican chicken and hominy soup. Can be ready in about 30 minutes or simmer longer for deeper flavor.
Provided by: Audrey
Yields: 0 servings
Number of ingredients: 18

Ingredients:

3 large dried ancho chiles (stems removed and deseeded)
2-3 dried guajillo chiles (stems removed and deseeded)
2 cloves garlic (smashed and peeled)
2 tablespoons extra virgin olive oil (divided)
½ medium yellow onion (diced)
3 cloves garlic (minced)
1¼ teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
2 pounds boneless skinless chicken breasts
2 whole bay leaves
1 quart chicken stock
1 25-ounce can hominy (with liquid)
kosher salt and black pepper (to taste)
3-4 small radishes (thinly sliced)
3 tablespoons fresh cilantro (chopped)
1 large lime (cut into 8 wedges)

How to cook:

Place dried chiles and smashed garlic in a small saucepan and add enough water to cover. Simmer over medium heat until the chilies soften, about 5-6 minutes. Remove from heat and set aside to cool.
While the chiles are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and sauté until the onion is soft and translucent, about 4-5 minutes.
Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Cook until the spices become fragrant, about 1-2 minutes.
Add chicken and reduce heat to medium. Cook until lightly browned on all sides, about 2-3 minutes per side.
Add bay leaves, chicken stock, and hominy with liquid. Increase heat to medium-high and bring the mixture to a rapid simmer.
Transfer the ancho and guajillo chiles mixture to a blender or a food processor and blend until smooth. Add to the soup and reduce heat to medium low.
Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.
After at least 30 minutes, remove from heat. Remove bay leaves and discard. Shred the chicken using two forks while still in the pot. Season with salt and black pepper, to taste.
Ladle hot soup into individual serving bowls and serve with sliced radishes, fresh cilantro, and fresh lime wedges for squeezing.

Notes: Pozole Rojo de Pollo Recipe, Season with salt and black pepper, to taste. 3. Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just …

Pozole Rojo

Easy and Savory!
Provided by: Nixza
Total time: 200 minutes
Cook time: 180 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 15

Ingredients:

12 Large Guajillo peppers
6 Finely Chopped Cloves of Garlic
1 tbsp of Mexican Oregano
3 cans of white hominy Rinsed and Drained
2 pounds of Pork Shoulder with Bones
1 tbsp Cumin
1 tbsp Paprika
2 tbsp Chili Powder
1 tsp Olive Oil
1 Cabbage Sliced
1 White Onion Diced
5 Limes Cut
1 bunch of Chopped Cilantro
3 Hass Avocados Sliced
1 lb of Red Radishes Diced

How to cook:

First, in a large 12 Gallon pot, start boiling water over the halfway point. Since there is so much water, it should take some time. Heat a cast-iron skillet pan on medium-low heat. Pit and cut your Guajillo peppers and place them on the warm skillet pan. These peppers should soften quickly, within five minutes. Immediately start another medium pot to boil and place the Guajillo peppers in their after warming them up on the pan. They should rehydrate with water enough to use in the broth.
With your chopping board and a clean knife, dice the meat into sections, leaving the bones. In a frying pan, warm the olive oil on medium to low heat. Before the oil heats up too much, place the pork in the pan to brown and cook lightly. Don't burn them!
Once the meat, chilis, and the rest of the ingredients are ready, you can add them all to the boiling pot of water. Set the heat to medium, cooking for a minimum of twenty minutes. Stir at least every minute so that the flavors drench the pork.
Take the hydrated peppers and place them in a blender with at least three cups of water from the pot the chilies were in. Blend for a minimum of thirty seconds to create a sauce texture. Add this mixture to the boiling pot and lower the heat to 'low'. It should cook on low for 2-3 hours so it can be tender and savory.
The most important part of this Pozole Rojo recipe is the toppings that you can add to your stew. Since everyone has their own tastes, chop up the ingredients and place them in separate serving bowls around a large table. You should prepare the toppings once you only have twenty minutes of cooking time left. This way, the avocados don't lose their color and flavor.

Notes: Pozolé de Pollo-Red Chile Chicken Posole, 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 …